In a large bowl, squeeze half a lemon for each 2 fillets. Add 1 tablespoon olive oil, black pepper, a little sea salt and 1 tablespoon fennel seeds. Stir well to mix and blend flavours. Add fish fillets and marinate for 5-10 minutes.

Line grill pan with foil. Preheat grill, place fish fillets skin or outer side up on pan, spoon over the remaining marinade. Grill on high for 5 minutes, until skin is shrinking and crinkly or fish is starting to turn opaque.

Switch off grill and leave fish to stand while preparing couscous.⁠

Finely dice sweet potato, peppers, and onions.

Mix with enough extra virgin olive to coat. Pour onto a parchment lined baking tray, and roast at 200-220 C for about 15 min or until soft.

Preheat a large saucepan, add 1 tablespoon oil, add the dry couscous and stir well to coat evenly.

Pour over boiling water to 1 inch above the couscous, cover pan and cook for 10 min until tender, drain and mix in the vegetables, black pepper and salt to taste. Add 2 tablespoons dried parsley and stir to incorporate.⁠

Remove grill pan from grill and reheat grill, turn fish fillets over in the grill pan.

In the original marinade bowl, squeeze the second lemon half, add 1 tablespoon olive oil, black pepper, 1 tablespoon fennel seeds and mix well. Spoon over the fish fillets.

Return fish to the glowing grill for 3-4 minutes until hot and just tinged with colour at the tail end.

Pour couscous mixture onto a large serving platter and flatten in the centre. Place fish fillets on the couscous and garnish with fresh parsley or dill sprigs. Serve hot or warm.⁠