Lovely dish with fresh fish. Redfish isn’t cheap but it is one of my favorites, especially if it is softly poached and almost falls apart on your plate. The spicy couscous is a great addition to the soft fish. With this dish you are able to easily serve an impressive meal!
Ingredients for 2 pers.:
- 2 pieces redfish (200 gr each)
- 10 sun-dried tomatoes
- 150 g couscous
- 100 g rocket
- 1 lemon
- handful of pine nuts
- 300 ml fish stock
- 1 spring onion
- 1 garlic clove
- cherry tomatoes
- olive oil
- salt and pepper
- parmesan cheese
How to prepare it:
Start with making the pesto; Put the sundried tomatoes in the blender. Skin the garlic and remove the root. Squeeze out the garlic at the tomatoes. Add the pine nuts. Squeeze out the juice of 1 lemon above the blender. Add a small dash of olive oil and mash everything finely.
Drizzle the cherry tomatoes with some salt, pepper and olive oil. Put the cherry tomatoes under the grill for 10 minutes.
Put a deep-frying pan op the fire with 300 ml of fish stock in it. Meanwhile, also put on 150 ml of water for the couscous.
As soon as the fish stock boils, put the redfish in here. Poach the fish for about 8 minutes.
Meanwhile, chop the spring onion into thin rings. Make the rocket salad with some salt, pepper and olive oil and place it on the plates. Finally, add some parmesan cheese on top.
Allow the couscous to well the boiled water (according to the description on the packaging). Once finished, add two tablespoons of the tomato pesto and the finely chopped spring onion and stir everything together well.
Divide the couscous between the plates. Grate some lemon zest over it and place the redfish over the couscous. Remove the tomatoes from the oven and add them to the plate as well.
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