The fish is baked in foil on a couscous “pillow”. The ginger sauce gives the dish a delicious flavor and aroma.

Summary

Ingredients

• Fresh cilantro (finely chopped) – 1 glass
• Garlic (peeled and minced) – 4 cloves
• Paprika – 2 teaspoon
• Ground cumin – 1 teaspoon
• Fresh ginger (chopped) – 2 teaspoon.
• Red pepper flakes – 0.5 teaspoon
• Olive oil – 3 tbsp
• Lemon juice – 2 tbsp
• Lemon zest – 1 teaspoon
• Salt and black pepper
• Couscous – 300 g
• Water – 2 glasses
• Perch fillet – 4 pcs. (200 g each)

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Instructions

1. Set the wire rack in the oven to the middle position and turn on the oven for preheating to 200 degrees. In a small bowl, combine 6 tablespoons of cilantro, garlic, paprika, cumin, ginger, paprika flakes, oil, lemon juice, and zest, and season with salt and pepper.
2. Fold the couscous into a small bowl, pour boiling water over it. Cover the bowl and leave at room temperature for 5 minutes. Loosen the couscous with a fork. Add salt and pepper to taste.
3. Wash the fillet, dry with a paper towel, season with salt and pepper on all sides. Cut 4 foil squares, 35 cm in size, and lay each on the table. Put the couscous in the center of each square, and fillet on top. Put 1 tablespoon of the prepared sauce on each piece of fish.
4. Roll the foil into a bag so that the contents are securely packed. Put the bags on a baking sheet and place in a preheated oven. Bake for about 18 minutes.
5. When serving, unfold the bags and sprinkle with the remaining cilantro. Serve with the remaining sauce.

Enjoy your meal!