Crispy red mullet with paprika couscous

Based on 9 ratings

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
red mullet fillets
200 g couscous
200 ml vegetable stock
20 g cilantro
20 g mint
20 g parsley
3 tbsp ajvar
1 tbsp all-purpose flour
1 sprig thyme
1 sprig rosemary
1 clove garlic
1 tbsp butter
1 tsp turmeric
vegetable oil for frying
salt
pepper
paprika paste for garnishing
Metric
Imperial

Utensils

  • large saucepan
  • cooking spoon
  • cutting board
  • knife
  • frying pan

Nutrition per serving

Cal
515
Protein
33 g
Fat
5 g
Carb
76 g
  • Step 1/4

    Heat up vegetable stock. Season with turmeric, salt, and pepper. Once it comes to a boil, remove from stove and stir in couscous. Let sit, according to package instructions, for approx. 5 min. until the couscous is cooked.
    • 200 ml vegetable stock
    • 1 tsp turmeric
    • 200 g couscous
    • salt
    • pepper
    • large saucepan
    • cooking spoon

    Heat up vegetable stock. Season with turmeric, salt, and pepper. Once it comes to a boil, remove from stove and stir in couscous. Let sit, according to package instructions, for approx. 5 min. until the couscous is cooked.

  • Step 2/4

    In the meantime, pick coriander, mint, and parsley leaves. Finely slice them.
    • 20 g cilantro
    • 20 g mint
    • 20 g parsley
    • cutting board
    • knife

    In the meantime, pick coriander, mint, and parsley leaves. Finely slice them.

  • Step 3/4

    Stir herbs and ajvar into cooked couscous. Season again to taste with salt and pepper.
    • 3 tbsp ajvar
    • salt
    • pepper
    • cooking spoon

    Stir herbs and ajvar into cooked couscous. Season again to taste with salt and pepper.

  • Step 4/4

    Heat up some vegetable oil in a frying pan. Lightly coat the skin side of the red mullet fillets with flour. Fry filets for approx. 1 – 2 min. on the skin side. Turn fillets over. Add butter, thyme, rosemary, and crushed garlic to the pan. Season with salt and pepper and finish cooking for another minute. Serve fillets on top of couscous and garnish with some dollops of paprika paste.
    • red mullet fillets
    • 1 tbsp all-purpose flour
    • 1 tbsp butter
    • 1 sprig thyme
    • 1 sprig rosemary
    • 1 clove garlic
    • salt
    • pepper
    • vegetable oil for frying
    • paprika paste for garnishing
    • frying pan
    • cooking spoon

    Heat up some vegetable oil in a frying pan. Lightly coat the skin side of the red mullet fillets with flour. Fry filets for approx. 1 – 2 min. on the skin side. Turn fillets over. Add butter, thyme, rosemary, and crushed garlic to the pan. Season with salt and pepper and finish cooking for another minute. Serve fillets on top of couscous and garnish with some dollops of paprika paste.