Moroccan fish recipe

In Ramadan, the meal that breaks the fast in the late afternoon, is usually similar every day. Moroccans eat harira, a tomato and chickpea soup (see our recipe here), dates, syrupy cakes called chebakiyya and various breads, and drink fresh fruit juice.

But according to The View from Fez reader, Mahmoud in Marrakech, the evening meal is the one where the women of the house go all out to produce the best meal possible. Mahmoud says his family tends to eat fewer tagines, fewer sauces, more roast meat and more fish.

The day's catch, Essaouira

Here's a Moroccan fish recipe that's perfect for hot summer days.

Dorade dipped in nutty couscous, with tomato and mint salad (for 4)

40g fine couscous

20g blanched almonds, finely chopped

1 spring onion, thinly sliced

4 small dorade (or similar), about 250g each, cleaned and scaled

1 egg, beaten

2 1/2 tbs olive oil

salt and pepper

for the salad:

1 large garlic clove, crushed

1 tsp lime juice

1 tsp white wine vinegar

2 1/2 tbs olive oil

2 large tomatoes, skinned, seeds removed, and chopped

handful of mint, chopped

Make the salad first. Combine the dressing ingredients. Pour over the tomatoes and add half the mint. Toss gently and refrigerate.

Mix the couscous, almonds, spring onion, the rest of the mint, plenty of black pepper and a little salt.

Dip each fish into the beaten egg, then coat with the couscous mixture.

Heat the olive oil in a large, non-stick pan. Add the fish in one layer and fry for about 7 minutes on each side. It's ready when the flesh flakes when tested with the point of a knife. Serve immediately with the tomato and mint salad.

See all our Moroccan recipes here: MOROCCAN MENU!