Sea Bass with Olive – Almond – Couscous
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small fish (s) (sea bass)
- salt
- 1 lemon (s), untreated
- 1 clove garlic
- 0.5 teaspoon ½ harissa
- 0.5 teaspoon ½ ground cumin
- 2 tablespoon flour
- oil
- 100 g couscous, instant
- 50 g almond sticks
- 50 g olives, reen, without stone
- 1 bunch coriander greens
- 170 ml vegetable stock
- 0.5 teaspoon ½ turmeric
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Rinse the fish in cold water, dry them and salt the inside. Mash the garlic with salt to a paste and mix with harissa and cumin. Spread the paste into the fish`s abdominal cavity. Halve the lemon, cut one half into thin slices. Fill each fish with a slice.
- Roast the almond sticks dry in a pan. Cut the olives into sticks of roughly the same size. Chop the coriander.
- Mix the couscous with the turmeric and salt. Heat the vegetable stock and pour over the couscous. Cover and let soak for 5 - 6 minutes, then fluff with a fork and mix in the almonds, olives and coriander.
- Salt the outside of the fish and turn them in flour. Brush the grill with oil and grill the fish until they are cooked through.
- Put the couscous on a platter. Serve the grilled fish or loosen the fillets and place around the couscous. Serve with the remaining half a lemon, cut into pieces.
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