Ingredients
- 4Sea bream fillets
- 1onion
- 1orange
- 1Grapefruit
- 50graisins
- 250gcouscous
- 1
Ceylon cinnamon - 1of Ancho Rojo pepper from Mexico
- 1Ginger
- 1teaspoon of honey
Preparation tips
Peel and chop the onion and garlic. Wash the orange and remove its zest. Squeeze the orange and grapefruit.
In a frying pan, brown the garlic and onion in a good drizzle of olive oil for a few minutes. Add the sea bream fillets, skin side down, and brown for 2 minutes over high heat.
Pour in the citrus juice and salt. Season with spices and orange zest. Leave to cook for 5 minutes. over low heat (add a little water if necessary).
Boil 25cl of salted water (based on 4 people, same volume as the couscous).
Add the raisins and honey (optional) to the fish, mix and cook for another 5-10 minutes.
Meanwhile, pour the couscous into a salad bowl and add the boiling salted water. Cover and leave to swell for 5 minutes. then loosen the grains with a fork.
Serve the sea bream fillets topped with sauce and accompanied by the couscous.