Couscous and spinach hidden under fish fillet

Ingredients for 2 servings:

• 150 g couscous
• 150 ml vegetable broth, hot
• 400 g fish fillet(s) (e.g. cod or more refined fish such as monkfish etc.)
• 1 clove(s) garlic
• 1 onion(s)
• ½ lemon(s)
• Salt and pepper from the mill
• 1 tbsp ginger, finely chopped
• 1 pinch of saffron
• 4 tbsp olive oil
• 1 tomato(s)
• 200 g leaf spinach
• 50 g Parmesan, sliced
• 3 tbsp butter flakes
• 3 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Pour the hot vegetable stock over the couscous and let it swell for about 10 minutes. Meanwhile, peel and finely chop the garlic and onions, then sauté in olive oil until translucent. Squeeze the lemon and mix the juice with pepper, salt, ginger, saffron, and 2 tablespoons of olive oil. Wash the fish fillet and cut into pieces. Heat olive oil in a pan and fry the fish fillet. Deglaze with the spiced lemon juice and remove from the heat. Line an ovenproof dish with the couscous, spread the spinach and garlic-onion mixture over it, then arrange the sliced ​​tomatoes on top, then the fish and shaved Parmesan cheese. Top with knobs of butter, sprinkle with breadcrumbs, and bake in the oven at 160°C (fan oven) for about 30 minutes.