Semolina Crumbed Snapper & Tomato Salad

Feeds 1 - 2

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Arianna Huffington was rejected three dozen times by publishers; in fact, speculation and pessimism followed the Huffington post in its early stages. Now a lauded author of fifteen books, the co-founder of the Huffington post, and the CEO and founder of Thrive Global, you'd be hard-pressed to understand the initial resistance to her.

I think you might have needed that tidbit as much as I did today. Or not, but it's interesting either way.

I think, whilst the in-between often involves hard work, resolve, luck, privilege, yadayadayada, the crux of a story like Arianna's reminds us to bite down a little bit harder. I am a victim of failure before trying. Not an easy thing to admit but I am. I am mesmerised by excuses; transfixed at them lying under the hot New Zealand sun, each one a bright beacon and I a humble moth.

I made this dinner because I am home alone for two days (which I not-so-secretly love). It's simple, it's elegant, and it's the perfect meal to make to take stock of things - big or small. It's easy but still substantial and you have a few dishes to do but not enough to make you sweat, just enough to enjoy. It's the dinner to make when you crave a bit of reflection (and really good food).

Recipe

Double the recipe to make dinner for 2 people. This recipe makes dinner for one person.

Ingredients

• 1 medium tomato, sliced thinly

• 4-8 tablespoons of dry couscous

• 1/4 cup of dried cranberries (or raisins/currants/golden raisins)

• 1 piece of filleted snapper

• 1/4 cup of semolina

• 1/4 teaspoon of paprika

• 1/4 teaspoon of garlic powder

• 1/2 teaspoon of salt (plus extra for seasoning)

• 1/4 teaspoon of pepper

• Oil for frying

• 1-2 stalks of spring onion, finely sliced

• A few leaves of baby basil/basil/or flat-leaf parsley (if you only have curly parsley or coriander those would also work well), chopped

• Extra virgin olive oil for drizzling on top

• Half a lemon for serving

Method

1. Season your tomatoes with a pinch of salt and set them aside

2. Boil some water. Then place your cranberries and couscous into a small bowl (I like to use a ramekin because it's the perfect size!). Add in a pinch of salt and pepper. Pour the boiling water over the couscous until the water just covers the couscous, add in a teaspoon of olive oil. Cover with a tea towel or plate then set aside.

3. Mix together the semolina with the paprika, garlic powder, salt, and pepper. Lightly dust the snapper with the semolina mixture and gently use your hands to press it into the fish.

4. Heat up a non-stick frying pan with 2 tablespoons of olive oil over a medium-high heat. Once the oil is hot, add your snapper to the pan. Cook the fish for 2-3 minutes on each side until the crust is just golden (snapper cooks very fast so once it becomes opaque, remove it from the pan immediately).

5. Place your tomatoes on your plate alongside your fish. Add the couscous to the plate as well. Top with your herbs, a crack of pepper, lemon juice, and a drizzle of extra virgin olive oil.

6. Enjoy your meal for one!

Stay Salty,

Romy xx