Grilled perch with vegetables and couscous

30 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Parsley 2.5 g
Couscous 0.35 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.15 ud
Parsley 0.001 g
Water 0.5 l
Elaboration

For this recipe, the following preparations are necessary:

  • Mixed vegetables (jardinière).
  • For the couscous:
    • Boil 1 part stock and 1 part couscous for 5 minutes and then cover with a lid, film, etc. in order to soak the couscous.
    • Once done, gently fluff the couscous with a fork in order to break the clumps, taking care not to mash it.
    • In order to get a fluffy couscous, mix it with a little olive oil and tahini (sesame paste) which will make the couscous tastier.
  • For the perch:
    • Season the perch individually with salt.
    • Grill it.
    • Preparate fried sauce.

SERVING

  • Place the perch on the plate.
  • Heat the couscous and the vegetables and place them next to the perch.
Nutritional information (1 portion)
Fiber 10.68 g
Saturates 4.83 g
Monounsaturated fatty acids 22.57 g
Polyunsaturated fatty acids 3.06 g
Cholesterol 0.15 mg
Calcium 133.93 mg
Iron 2.92 mg
Zinc 1.27 mg
Vitamin A 876.65 ug
Vitamin C 36.68 g
Folic acid 115.79 ug
Salt (Sodium) 1650.74 mg
Sugars 13.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.