Summary

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

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Instructions

1. 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.
2. Roast the almond sticks dry in a pan. Cut the olives into sticks of roughly the same size. Chop the coriander.
3. 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.
4. 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.
5. 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.