The fish is steamed on top of the cous cous in this dish so all the lovely cooking juices are soaked up making the cous cous extra tasty.


  • 1 handful barley Cous cous

  • Tepid Water

  • 0.5 Onion finely chopped

  • 2 Cloves Garlic sliced

  • 2 Red chilli's seeds removed, 1 chopped and 1 finely sliced

  • Extra Virgin Olive Oil

  • 1 teaspoon sea salt

  • 1 teaspoon fennel seed

  • 1 teaspoon cumin seed

  • 1 teaspoon coriander seed

  • 2.5 cm piece Cinnamon

  • unsalted butter

  • 1 large bunch fresh Coriander leaves picked, stalks finely sliced

  • 8 oz Clams

  • 2 Fillets John Dory skin on, scaled and pinboned

  • 2 Fillets red mullet skin on, scaled and pinboned

  • 4 oz monkfish cut into chunks

  • Sea Salt & freshly ground black pepper

  • 2 Lemons 1 cut in ½ and 1 cut into wedges for serving

  • 3 tablespoons crème fraiche


  • 1.

    Put the cous cous in a bowl and cover with tepid water. It will soften and double in size.

  • 2.

    On a low heat, heat a medium-sized saucepan and saute the onion, garlic and chilli in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the cous cous. Break it up with your spoon.

  • 3.

    Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in half. Cover with some wet greaseproof paper, and cook for 15 minutes.

  • 4.

    To serve, sprinkle over the coriander leaves and sliced chilli; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.


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©Jamie Oliver 2002

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Posted by dreemaReport
this is just so easy and impessive. I use marinara mix, adding the calamara half way through the cooking time. I also add a few frozen thawed peas for bulk and colour. My mixture of yoghurt, finely chopped preserved lemon chopped mint and lemon juice on top is delicious rather than creme fresh.
Posted by dreemaReport
This was as easy as it appeared on the show. I left a bit of water, no much, around my cous cous and steamed it with newspaper for 15 minutes.Also used prawns I had in the freezer. Delicious and looked great.