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Marinated White Fish Fillets with Chermoula Sauce and Couscous Salad
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Ingredients
Marinated Fish
- 2 garlic cloves
- 5 g fresh root ginger, peeled, cut in round slices (2 mm)
- 1 red chilli, fresh, halved and deseeded
- ½ - 1 tsp dried fennel seeds, to taste
- 1 pinch ground cinnamon
- ¼ tsp saffron
- ½ tsp fine sea salt
- 3 Tbsp olive oil
- 2 white fish fillets, skinless (approx. 180 g each)
Chermoula Sauce
- 2 garlic cloves
- 30 g fresh coriander, leaves and stalks, cut in pieces
- ½ - 1 tsp ground cumin, to taste
- 1 tsp sweet paprika
- 1 pinch dried chilli flakes
- 30 g freshly squeezed lemon juice
- 30 g olive oil
Couscous Salad
- 100 g couscous
- 15 g olive oil
- 110 g water
- 1 pinch ground cumin
- ½ tsp salt
- 5 sprigs fresh coriander, leaves only
- 1 fresh red chilli
- 1 tsp lemon zest, finely grated
- 1 carrot (approx. 60 g), cut in pieces
- 50 g pitted black olives
- 80 g tinned chickpeas, drained
Steaming Marinated Fish
- 500 g water
- Nutrition
- per 1 portion
- Calories
- 3187 kJ / 762 kcal
- Protein
- 43 g
- Carbohydrates
- 44 g
- Fat
- 45 g
- Fibre
- 7 g
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