Crispy red mullet with paprika couscous

Step 1/4

• 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

• 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

• 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

• 4 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.

Enjoy your meal!