I used toasted Israeli couscous for this recipe. It is larger than normal couscous and has a chewy, almost meaty texture that's a contrast to the fresh tomatoes and parsley.

Ingredients

• 6 180-200 gram fish steaks
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 1 tblsp chopped fresh thyme leaves

Tomato and Parsley Salad

• 1 cup Israeli couscous
• 4 juicy large tomatoes, halved
• 1 small red onion, peeled and diced or use 1 cup finely chopped spring onions
• ½ cup finely chopped parsley
• 6 tblsp olive oil
• 3 tblsp lemon juice or a mild vinegar
• salt and pepper to season

Roasted rouille dressing

• 250 grams red peppers, halved
• 2 fresh red chillies, deseeded
• 2-4 tsp minced fresh garlic
• 1½ cups fresh white breadcrumbs
• 2 egg yolks
• 1 cup olive oil (use light, pure or virgin)
• salt and pepper to season

Method

1. Place the fish steaks in a resealable bag with the olive oil, lemon juice and thyme. Seal and refrigerate for 30 minutes to 2 hours.
2. Heat a barbecue or grill pan and then pan fry the steaks over a high heat for about 4 minutes each side.Cookng time will depend on the type of fish and its thickness. Fish is cooked when it is still juicy and the flesh flakes easily when parted with a fork.
3. Serve with the Tomato and Parsley Salad and Roasted Rouille Dressing

Tomato and parsley salad

1. Cook the couscous in 1½ cups boiling salted water for 25 minutes until it is tender and all the water has evaporated. Rinse under cold water.
2. Halve the tomatoes and scoop out the seeds. Dice the flesh mix in a large bowl with the cooled couscous, onion, parsley, olive oil and lemon juice. Season with salt and pepper.

Roasted rouille dressing

1. Grill the red peppers on a foil-lined tray until they are well blackened. Cool then peel, making sure that your discard all the seeds and membrane too.
2. Place the cooled red peppers into a food processor with the red chillies, garlic, breadcrumbs and egg yolks and process until smooth. (At this point if wished. Sieve to remove any chunky pieces and return to the processor).
3. With the machine running, gradually pour the oil in slowly until you have reached a thick but soft mayonnaise consistency. Season with salt, pepper and a touch of lemon juice for sharpness if wished.
4. To make by hand: Once the peppers are prepared, place them in a pestle and mortar with the chilli, garlic and breadcrumbs and continue to pulverise until smooth. Add the egg yolks and when smooth, add the oil a drop at a time, until it has all be incorporated. As with the processed method, stir in lemon juice, if needed for sharpness.

Cooks Tips

- Prepare the roasted red pepper rouille 2-3 days in advance and keep refrigerated. - Make the salad the night before so the flavours can develop. Allow to come to room temperature before serving. - You can use standard couscous. You'll need 1½ cups cooked for this recipe.