Method

•  Make the couscous Place the seeds in a food processor and pulse to a bread crumb-like texture
• Pour them into a large bowl
• Place half the cauliflower florets in the food processor and pulse until they’re a couscous-like texture
• Add to the seeds and repeat with the remaining florets
• Add the lemon juice, olive oil, parsley, and preserved lemon - cut into quarters, flesh removed, washed, and finely chop the zest (or add the zest of 1 lemon) to the cauliflower mixture and stir to combine
• Season with the salt and add more olive oil and lemon juice to taste, if desired
• Refrigerate for at least 1 hour before serving to allow the flavors to mingle
• To cook the fish Pat the fish dry and season on both sides with salt
• Heat the glug of oil and butter—just enough to coat the surface of 1 large fry pan to medium heat
• Place the fish in the skillet, skin side down (or, if the fish has no skin, the side that had the skin), until crisp and golden, about 2 minutes
• Flip the fish and continue to cook until the fish is opaque throughout, another 2 to 3 minutes, depending on the size of the fish
• Serve the fish fillets with this delicious cauliflower couscous, wedges of lemon and drizzle with extra virgin olive oil