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🍽️ Roasted Red Mullet with Raisin Couscous

977 kcal · 30 min · 4 servings

Ingredients

• 40 g raisins
• 1 yellow bell pepper
• 2 red chili peppers
• 2 garlic cloves
• 1 lemon
• 4 sprigs parsley
• 4 red mullet
• salt
• 4 bay leaves
• 4 tbsp olive oil
• 2 tbsp mixed peppercorns
• 250 g couscous
• 2 tbsp white wine vinegar
• 10 g butter

Instructions

1. 1. Soak the raisins in 100 milliliters of lukewarm water.
2. 2. Quarter the bell pepper, remove the core, and place it skin-side up on a baking sheet.
3. 3. Grill the pepper under the preheated oven grill for 8 to 10 minutes until the skin blisters and turns black.
4. 4. Remove the pepper, place it in a freezer bag for 5 minutes, and let it steam inside.
5. 5. Peel the cooled pepper and dice half of it into 0.5-centimeter cubes.
6. 6. Cut the remaining pepper into 3 to 4-centimeter cubes.
7. 7. Halve the chili peppers lengthwise, remove the seeds, and chop them finely.
8. 8. Finely chop the garlic.
9. 9. Cut the lemon into wedges.
10. 10. Pick the leaves from half of the parsley stems.
11. 11. Add the drained raisins, the chili peppers, the small pepper cubes, the vinegar, and the butter to the couscous.
12. 12. Warm the couscous mixture over low heat for 3 to 4 minutes.
13. 13. Mix everything thoroughly with a fork.
14. 14. Place the fish and the bay leaves on a baking sheet.
15. 15. Roast the fish in the preheated oven on the second rack from the bottom at 250 degrees for 15 minutes.
16. 16. Turn the fish once during the cooking time.
17. 17. Drizzle the fish with oil 2 to 3 minutes before the end of the cooking time.
18. 18. Sprinkle the fish with the large pepper cubes, the parsley leaves, and the peppercorns.
19. 19. Cook the couscous according to package instructions in boiling salted water.
20. 20. Remove the pot from the heat and let the couscous swell covered for 3 minutes.

Nutrition per serving

• kcal: 977
• Protein: 111 g · Fett/Fat: 35 g · Carbs: 53 g