Coley with Herbs and Lemon

Heat the oil in a frying pan and cook the coley, skin-side down, for about 3 mins. Carefully turn and cook for another 3 mins, then season well with black pepper.
Meanwhile, cook the couscous according to packet instructions. Fluff with a fork, then stir through the lemon juice and zest, the parsley and the spring onions. Cook the broccoli in boiling water for 4 mins or until just tender, and drain.
Divide the couscous between plates and top with the coley fillets. Garnish with more parsley and spring onions, and serve with the broccoli alongside.

15 mins

4 serving

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