Fried fish with Couscous Salad
by Editorial Staff
A simple and original recipe for fried fish and couscous salad.
Servings: 4
Ingredients
- Perch fillet – 4 pcs. (170 g each piece)
- Dried oregano – 1/4 teaspoon
- Fresh lemon juice – 2 tbsp
- Olive oil – 60 g (1/4 cup)
- Boiled couscous – 200 g (1 glass)
- Lemon zest – 1 tbsp
- Red onion (cut into thin strips) – 1 pc.
- Tomatoes (cut into thin slices) – 4 pcs.
- Cucumber (cut into thin strips) – 2 pcs.
- Coriander leaves – 1 cup
- Lemon wedges for serving
Directions
- Place fish in a large bowl, add oregano, add 1 tablespoon lemon juice and 1 tablespoon olive oil, stir and set aside for 10 minutes. Pour the cooked couscous into another bowl, add the remaining lemon juice and olive oil, add the lemon zest, onions, tomatoes, cucumbers, and coriander, mix gently.
- Heat a large skillet over high heat. Put the fish in a preheated pan, skin side down, and fry for about 3 minutes. Turn the fillets over and fry for about 1 minute.
- Serve the fish with salad and lemon wedges.
Enjoy your meal!
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