Serves: 1

INGREDIENTS:

FISH:

- 150g fillet of Hoki

- 2 tablespoons lupin flakes

- 1 tablespoon fresh chives

- 1 tablespoon fresh basil, chopped

- 1 tablespoon fresh parsley, chopped

- pinch of salt

- 1 teaspoon black sesame seeds

- 2 tablespoons lemon infused extra virgin olive oil

COUS COUS:

- 1/4 cup cous cous

- 1/4 cup boiling water

- zest & juice of 1/2 an orange

- 1 teaspoon chives, chopped

METHOD:

1. In a flat dish, add the lupin flakes, fresh herbs, salt, sesame seeds and olive oil and mix well. Place the Hoki in the dish and pat the crumb evenly onto the fillet

2. Add the hot water to the cous cous and let stand for 5 minutes. Then add the orange juice, orange zest and chives and fluff up with a fork

3. Place a fry pan over medium heat (not too hot as the lupin with burn) and cook the Hoki for a few minutes each side or until cooked to your liking

4. Serve on a bed of the cous cous with a fresh green salad on the side