Marinated White Fish Fillets with Chermoula Sauce and Couscous Salad

Marinated Fish

• 2 garlic cloves
• 5 g fresh root ginger, peeled, cut in round slices (2 mm)
• 1 red chilli, fresh, halved and deseeded
• ½ - 1 tsp dried fennel seeds, to taste
• 1 pinch ground cinnamon
• ¼ tsp saffron
• ½ tsp fine sea salt
• 3 Tbsp olive oil
• 2 white fish fillets, skinless (approx. 180 g each)

Chermoula Sauce

• 2 garlic cloves
• 30 g fresh coriander, leaves and stalks, cut in pieces
• ½ - 1 tsp ground cumin, to taste
• 1 tsp sweet paprika
• 1 pinch dried chilli flakes
• 30 g freshly squeezed lemon juice
• 30 g olive oil

Couscous Salad

• 100 g couscous
• 15 g olive oil
• 110 g water
• 1 pinch ground cumin
• ½ tsp salt
• 5 sprigs fresh coriander, leaves only
• 1 fresh red chilli
• 1 tsp lemon zest, finely grated
• 1 carrot (approx. 60 g), cut in pieces
• 50 g pitted black olives
• 80 g tinned chickpeas, drained

Steaming Marinated Fish

• 500 g water