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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 ginger root peeled
- 1 fresh red chilli cut in halves and deseeded
- ½ - 1 tsp dried fennel seeds to taste
- 1 pinch ground cinnamon
- ¼ tsp saffron
- ½ tsp salt
- 3 tbsp olive oil
- 2 white fish fillets, skinless, boneless (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 powder
- 1 pinch dried chilli flakes
- 30 g lemon juice, freshly squeezed
- 30 g olive oil
Couscous salad
- 100 g couscous
- 15 g olive oil
- 110 g water
- 1 pinch ground cumin
- ½ tsp salt
- 5 stalks fresh coriander leaves only
- 1 fresh red chilli
- 1 tsp lemon zest
- 1 carrot (approx. 60 g), cut in pieces
- 50 g black olives, pitted
- 80 g canned chickpeas drained
Steam cooking marinated fish
- 500 g water
- Nutrition
- per 1 portion
- Calories
- 762 kcal / 3187 kJ
- Protein
- 43 g
- Fat
- 45 g
- Carbohydrates
- 44 g
- Fibre
- 7 g
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