Red Mullets with Tomato and Paprika Couscous

First prepare the couscous. To do this, line the steamer insert of a potato steamer filled with a little water with a cloth. Pour in the couscous and cook in the cloth over steam for about 20 minutes. Remove the seeds from the peppers and dice them. Briefly scald the tomatoes, peel, seed and dice them as well. Chop the shallot, press the garlic clove with the back of a knife and sauté both together with the bay leaf in a little olive oil. Add the tomatoes and peppers and sauté briefly. Remove the bay leaf and – if possible – the garlic. Stir in the couscous and season with freshly ground salt and pepper. Meanwhile, fillet the scaled red mullets, remove the bones and season with salt and pepper. Sear on the skin side in a pan in hot olive oil for about 1 minute. Turn and let stand on low heat for 3-4 minutes. Arrange the finished couscous in the middle of the preheated plates and place the fillets decoratively on top. Melt a knob of butter in the fish pan and sauté the finely chopped spring onions briefly. Remove from heat, pour in lemon juice and a dash of olive oil and season with sea salt. Drizzle the sauce over the red mullets and serve.

Preparation Tip:

COOKING TIME: Couscous about 20 minutes, red mullets 4-5 minutes TIP: You can, of course, swell couscous with water according to package directions, but steaming prevents pesky lumps from forming.

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