Sauté thinly sliced onions slowly until golden brown and crispy, then spread evenly over fillets of plaice
in a greased shallow baking dish. Mix couple of Tbs tahini with the juice of a lemon and enough water to make
a sauce the consistency of double cream, and pour this over the fish, covering the onions. Bake in a 170°C oven
for 15-20 minutes. Meanwhile, make couscous according to the packet directions – I usually tip couscous into a
glass basin, add a large knob of butter, a half a crumbled chicken stock cube and a few grinds of black pepper,
then pour over enough boiling water to cover by a half a cm, stir to dissolve the butter, and cover with cling film.
Leave for 10 minutes to absorb the water, then give it a stir to fluff up. Cover again and reheat in a microwave oven
for a couple of minutes, then stir in toasted pine nuts, chopped spring onions, pomegranate seeds and chopped parsley
(or coriander). Serve with the fish and a watercress and orange salad.