Pan-Seared Pike-Perch with Lemon Couscous and Cherry Tomatoes

Juicy pike-perch fillet from the pan on spiced lemon couscous with cherry tomatoes and olives. A quick, light dish with a Mediterranean character.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Pike-perch fillet with skin
• 150 g Couscous
• 200 ml Water
• 250 g Cherry tomatoes
• 50 g black olives, pitted
• 2 Stück garlic cloves
• 1 Stück lemon
• 1 Bund parsley
• 4 EL olive oil
• salt
• pepper

Method

1. Put the couscous in a bowl, pour the boiling water over it, stir in 1 tbsp olive oil, cover and let it swell for 5 minutes.
2. Halve the cherry tomatoes, drain the olives and slice the garlic thinly.
3. Heat 2 tbsp olive oil in a large pan, lightly fry the garlic, tomatoes and olives over medium heat for 4 to 5 minutes until the tomatoes soften. Set the pan aside.
4. Pat the pike-perch dry and season both sides with salt and pepper.
5. Heat the remaining 1 tbsp olive oil in a second pan and fry the fish skin-side down for 4 minutes, then flip and cook for another 2 minutes.
6. Squeeze the lemon and finely chop the parsley. Fluff the couscous with a fork, season with lemon juice, parsley, salt and pepper, and fold in the tomato-olive mixture.
7. Arrange the couscous on two plates, place a pike-perch fillet on each and serve immediately.