Ingredients:

(serves 4)

* 1 bunch coriander, washed, dried, ends trimmed

* 3 garlic cloves, peeled

* 2 tsp ground cumin

* Pinch of chilli powder

* 2 tsp finely grated lemon rind

* 60ml (1/4 cup) fresh lemon juice

* 80ml (1/3 cup) olive oil

* 2 tsp sweet paprika

* 190g (1 cup) couscous

* 250ml (1 cup) boiling water

* 50g (1/3 cup) plain flour

* 4 (about 700g) firm white fish fillets (such as snapper)

* Olive oil spray

* 90g baby spinach leaves

Method:

1. Place the coriander, garlic, cumin, chilli, lemon rind, lemon juice, oil and half the paprika in the bowl of a food processor and process until smooth.

2. Place couscous in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.

3. Meanwhile, combine the flour and remaining paprika on a plate. Season with salt and pepper. Add the fish and turn to coat. Shake off excess. Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the fish and cook for 3-4 minutes each side or until golden brown.

4. Place the spinach on a serving platter. Top with the fish and drizzle over the coriander mixture. Serve with couscous.

Note: More options-

* Marinated Moroccan fish: Reduce paprika to 1 teaspoon. Omit flour. Add 1/3 cup fresh mint leaves and 1 small red onion, peeled, chopped, in step 1. Place the fish in a glass dish. Add the coriander mixture and turn to coat. Cover and place in the fridge for 2 hours to marinate. Continue from step 2.

* Moroccan fish rolls in tomato sauce: Replace the white fish fillets with skinless white fish fillets. Reduce oil to 60ml (1/4 cup). Spread 1 side of the fish with coriander mixture. Roll up to enclose filling. Use toothpicks to secure. Combine 1 x 700g btl tomato pasta sauce and 60ml (1/4 cup) water in a frying pan over medium heat. Add fish and cook, covered, for 3-4 minutes each side or until cooked through.

* Moroccan fish cakes with sweet chilli sauce: Reduce oil to 1 tablespoon. Chop the fish and add to the food processor in step 1 with 40g (1/4 cup) plain flour and 1 egg. Process until just smooth. Spray a frying pan with olive oil spray and place over medium heat. Spoon four 1-tablespoonful quantities of fish mixture into the pan and use the back of a spoon to flatten. Cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining fish mixture. Serve with sweet chilli sauce.