John Myers
Redfish with Couscous Crust and Endive Salad
The perfect redfish with couscous crust and endive salad recipe with a picture and simple step-by-step instructions.
- 60 g Couscous
- 80 ml Water hot
- Salt and pepper
- 300 g Redfish fillet
- 2 tbsp Lemon juice
- 3 tbsp Chopped parsley
- 1 tbsp Mustard
- 1 Egg
- 300 g Endive salad
- 0,5 Orange / orange
- 1 tsp Olive oil
- 1 tsp Honey liquid
- Preheat the oven to 220 ° C (gas: level 4, convection: 200 ° C). Scald couscous with 80 ml of boiling salted water and leave to soak for about 5 minutes with the lid on. Mix couscous with mustard and egg. Add 2 tablespoons of parsley and mix well, season with salt and pepper.
- Rinse the redfish fillets, pat dry, season with 1 tablespoon of lemon juice, salt and pepper and place on a baking sheet lined with baking paper. Brush the redfish fillets with the mixture and cook in the oven for about 20 minutes.
- Wash the salad, spin dry and cut it up. Squeeze the orange and whisk with the remaining lemon juice, oil, honey and parsley. Season with salt and pepper, mix the salad with the dressing and serve with the red bread with a couscous crust.
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