Brush the fish fillets with Mexicana Salsa Sauce and crushed peppercorns.

Finely chop the onions. Core the tomatoes and cut into small cubes. Prepare the couscous according to the instructions on the packet.

Heat the oil in a pan and fry the fish for 3 minutes on each side. Then take it out of the pan and keep it warm in aluminum foil.

Fry the onion cubes in the remaining frying fat until translucent. Add the flour and sauté briefly. Deglaze with the broth while stirring and let reduce for a few minutes.

Stir in the cream and season with salt and pepper. Then put the fish back in the sauce and let it steep for a few more minutes.

Mix the couscous with the diced tomatoes and serve with the fish. Good Appetite!