Butter and fish are flavour besties. They work so beautifully together to create a velvety and delicious pan sauce. Here, we've boosted their BFF powers with the inclusion of fragrant sage and lemon, then gently placed the pan-cooked barra on a fluffy bed of cauliflower-packed couscous. It's bringing a bit of restaurant-quality energy to your weeknight.
Pick sage leaves from their stems and roughly chop. Zest lemon. Peel and crush garlic. Place garlic, sage, lemon zest, butter and a sprinkle of salt and pepper in a bowl and mash with a fork to combine. Remove core from cauliflower, cut into quarters and thinly slice.
Heat ½ the olive oil in a frypan over medium-high heat. Add cauliflower and a sprinkle of salt and cook, stirring occasionally, for 3–4 minutes or until starting to caramelise. Dissolve stock cube in 180ml (3⁄4 cup) boiling water. Remove cauliflower from heat and add couscous and stock. Top with baby spinach leaves and cover with a lid. Set aside while you continue with step 3.
Heat a separate frypan over medium-high heat. Brush fish with remaining olive oil and sprinkle with salt. Place fish, skin-side down, in pan and cook for 5 minutes. Turn and cook for a further 4 minutes or until cooked through. While fish is cooking, continue with step 4.
Juice lemon. Peel and finely slice eschalot. Place eschalot, lemon juice, salt and pepper in a bowl and mix to combine.
Once fish is cooked, add sage and garlic butter to pan. Gently stir until butter is melted and warmed through. Remove from heat.
Add eschalot to couscous and stir to combine. Divide couscous between bowls, top with fish and spoon over pan juices.