Red Mullet with Chermoula

Time

30 min

SErves

4

Calories

432 kcal

Carbs

32g

Protein

39g

Fat

15g

Ingredients

For the red mullet with chermoula

  • 700 g red mullet fillets with skin
  • 2 large lemons
  • 1 large onion
  • 1 large carrot
  • 15 g ginger
  • 1 pinch of nutmeg
  • 1 pinch of cinnamon powder
  • 1 pinch of clove powder
  • 600 ml fish stock
  • 150 g GF couscous
  • Salt pepper
  • 2 red onions
  • 1 clove of garlic
  • 1 bunch of leaf parsley
  • 5 sprigs of coriander
  • 3 tbsp olive oil
  • 1 pinch of chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika powder, noble sweet

Instructions

Colorful culinary delight: couscous in Moroccan sauce with Mediterranean fish.

Step 1

Preheat the oven to 160 degrees top/bottom heat. Place the fish skin side up in two wide baking dishes. Cut a lemon into very thin slices and place them on the fillets. Cook in the oven for 20 minutes.

Step 2

Peel the onion, carrots and ginger, chop them finely and bring to the boil with the spices in the fish stock. Stir in the couscous and let it swell briefly.

Step 3

For the chermoula (Moroccan sauce), finely grate and squeeze the second lemon. Peel and finely chop red onions and garlic, mix with lemon zest, juice, onions, garlic, olive oil, chili powder, cumin and paprika powder, season with salt and pepper.

Step 4

Lightly season the cooked fish with salt and pepper and serve on top of the couscous. Serve the chermoula on top.

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