Preheat the oven to 200°C/400°F/Gas 6.
Place the couscous in a bowl and squeeze over the lemon juice, leave to soak for 10 minutes or so then stir with a fork to separate the grains. Season with salt and pepper to taste and stir in the mint.
Lay out the Herring Fillets on a board, skin-side down, and dampen the flesh with a tiny splash of water (this helps the couscous to adhere to the flesh). Press the flesh side into the couscous and lay each fillet, couscous side up, on an oiled baking tray. Bake in the preheated oven for 15 minutes or until the flesh is just cooked.
Meanwhile preheat the grill. Flash the tray under the grill in order to make the couscous slightly golden and crunchy.
Serve piping hot with a lightly dressed rocket salad and ciabatta bread.
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