Heat chicken stock with the basil, thyme, bay leaf and rosemary.
Place the couscous in a bowl.Pour stock over the couscous and cover with clingfilm. Leave until the liquid has been absorbed.
Drizzle some extra virgin olive oil over fillets, season well with sea salt top and bottom.
Place fillets skin-side down along with the cherry tomatoes on hot grill. Cook 95% on the skin side. Turn fillets over and finish cooking for a few seconds on the other side.
Take your couscous. Add a pinch of Cornish sea salt and cracked pepper, the tomato fondue, olive oil, some lemon and lime juice and zest, and basil.
Stir through the crab.
Place couscous in a bowl, and place cherry tomatoes over, and add extra basil.
Place fillets on a plate, micro-plane some lemon and lime zest over, drizzle with olive oil and serve with a wedge of lime.
Heat chicken stock with the basil, thyme, bay leaf and rosemary.
Place the couscous in a bowl.Pour stock over the couscous and cover with clingfilm. Leave until the liquid has been absorbed.
Drizzle some extra virgin olive oil over fillets, season well with sea salt top and bottom.
Place fillets skin-side down along with the cherry tomatoes on hot grill. Cook 95% on the skin side. Turn fillets over and finish cooking for a few seconds on the other side.
Take your couscous. Add a pinch of Cornish sea salt and cracked pepper, the tomato fondue, olive oil, some lemon and lime juice and zest, and basil.
Stir through the crab.
Place couscous in a bowl, and place cherry tomatoes over, and add extra basil.
Place fillets on a plate, micro-plane some lemon and lime zest over, drizzle with olive oil and serve with a wedge of lime.
