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Cook CousCous as per packet instructions. Then pour out into a bowl and fluff with a fork.
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Add the pine nuts, pistachios, cranberries, pomegranate seeds, onion, herbs and season with salt, juice and zest of 2 lemons and 1tb of oil. Set aside.
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Heat a non stick fry pan with the remaining oil. Season the fish with salt and place into the hot pan skin side down. Cook for approximately 3 minutes until the skin is crispy and flip over. Cook further until the fish has just cooked through, approximately 2-4 minutes.
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To plate, place a generous spoonful of CousCous on the plate, place the fillet of fish next to it and serve with a cheek of lemon
