Smoked Snapper with Lemon Couscous

Serves: to serve 2

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

FOR THE SNAPPER

4 - teabags

3 oz - brown sugar

2 - red snappers (fillets only)

- salt and pepper

FOR THE COUSCOUS

8 oz - couscous

2 oz - sesame seeds

2 - spring onions (a.k.a. scallions or salad onions)

8 tablespoons - fresh parsley

8 tablespoons - fresh coriander

2 oz - mango flesh

5 tablespoons - olive oil

- salt and pepper

Tear open the tea bags, remove the tea and mix it with the brown sugar in a bowl. Season the red snapper fillets to taste with salt and freshly ground pepper. Place the tea and sugar mix in the centre of a sheet of tin foil. Place a second smaller piece of foil on top of the mixture, then put the snapper fillets, skin-side down, on the top foil sheet.
Place a large wok (or wide, deep pan) over a high heat. Place the foil layers and fish directly into the hot wok pan, cover with a lid and cook for eight minutes, or until the fish is cooked through.
Chop the spring onions, parsley and coriander and dice the mango flesh. Cook the couscous according to the instructions on the packet. Place the cooked couscous, sesame seeds, spring onions, parsley, coriander, mango and olive oil in a large bowl and mix together. Season to taste with salt and freshly ground pepper.
To serve, place the couscous in the centre of the plate and place the snapper on top.