Ingredients for 4 people:
100 g pitted black and green olives
1 clove of garlic
2 shallots
600 g apricots
chilli flakes to taste
Salt
4 stonefish fillets (approx. 600 g)
9 tbsp olive oil
3 tbsp lemon juice
250 ml orange juice
250 ml stock
250 g couscous (instant)
Pepper
Preparation:
1. Chop the olives. Peel and finely chop the garlic and shallots. Pit the apricots, finely dice 150 g, cut the rest into wedges. Mix the olives, shallots and garlic and season with chilli and salt.
2. Salt and pepper the fish, grease an ovenproof dish with 2 tbsp olive oil, place the fish in it and sprinkle with lemon juice. Pour the olive and apricot mixture
the fillets and cook in a preheated oven at 180° C for about 15-20 minutes.
3. Bring 150 ml orange juice and stock to the boil and pour over the couscous.
Allow to swell. Add 5 tbsp olive oil, pepper, chilli and stir well. Cover the couscous and keep it warm in the oven.
4. Heat the remaining oil in a pan. Fry the apricots for about 3 minutes. Pour in the remaining orange juice. Season with chilli and salt. Serve the couscous with the fish and apricots.
Preparation time approx. 50 minutes
Nutritional values per portion approx.:
Calories: 710
joules: 2991
Protein: 31,6 g
Fat: 34,6 g
Carbohydrates: 68 g
(FoodCentrale by ddp images)
