Crispy red mullet with paprika couscous

Crispy red mullet with paprika couscous

8 ratings

Marion, teacher and mother


β€žThis dish provides a great range of aromatic flavors. Simple and delicious!β€œ

Difficulty

Medium πŸ‘
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
4
red mullet fillets
200 g
couscous
200 ml
vegetable stock
20 g
cilantro
20 g
mint
20 g
parsley
3 tbsp
paprika paste
1 tbsp
all-purpose flour
1 sprig
thyme
1 sprig
rosemary
1 clove
garlic
1 tbsp
butter
1 tsp
turmeric
vegetable oil for frying
salt
pepper
paprika paste for garnishing
Metric
Imperial
  • 4  red mullet fillets
  • 200 g couscous
  • 200 ml vegetable stock
  • 20 g cilantro
  • 20 g mint
  • 20 g parsley
  • 3 tbsp paprika paste
  • 1 tbsp all-purpose flour
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 clove garlic
  • 1 tbsp butter
  • 1 tsp turmeric
  • vegetable oil for frying
  • salt
  • pepper
  • paprika paste for garnishing

Utensils

  • frying pan
  • large saucepan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Riesling late vintage, dry, 2012
Riesling late vintage wine persuades wine-lovers with a fine acidic structure and a fruity bouquet. The wine is a real treat in combination with red mullet.

Nutrition per serving

Cal
515
Protein
33g
Fat
5g
Carb
76g

Step 1/4

Heat up vegetable stock. Season with turmeric, salt, and pepper. Once it comes to a boil, remove from stove and stir in couscous. Let sit, according to package instructions, for approx. 5 min. until the couscous is cooked.
  • 200 ml vegetable stock
  • 1 tsp turmeric
  • 200 couscous
  • salt
  • pepper
  • large saucepan
  • cooking spoon

Heat up vegetable stock. Season with turmeric, salt, and pepper. Once it comes to a boil, remove from stove and stir in couscous. Let sit, according to package instructions, for approx. 5 min. until the couscous is cooked.

Step 2/4

In the meantime, pick coriander, mint, and parsley leaves. Finely slice them.
  • 20 cilantro
  • 20 mint
  • 20 parsley
  • cutting board
  • knife

In the meantime, pick coriander, mint, and parsley leaves. Finely slice them.

Step 3/4

Stir herbs and paprika paste into cooked couscous. Season again to taste with salt and pepper.
  • 3 tbsp paprika paste
  • salt
  • pepper
  • cooking spoon

Stir herbs and paprika paste into cooked couscous. Season again to taste with salt and pepper.

Step 4/4

Heat up some vegetable oil in a frying pan. Lightly coat the skin side of the red mullet fillets with flour. Fry filets for approx. 1 – 2 min. on the skin side. Turn fillets over. Add butter, thyme, rosemary, and crushed garlic to the pan. Season with salt and pepper and finish cooking for another minute. Serve fillets on top of couscous and garnish with some dollops of paprika paste.
  • 4 red mullet fillets
  • 1 tbsp all-purpose flour
  • 1 tbsp butter
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 clove garlic
  • salt
  • pepper
  • vegetable oil for frying
  • paprika paste for garnishing
  • frying pan
  • cooking spoon

Heat up some vegetable oil in a frying pan. Lightly coat the skin side of the red mullet fillets with flour. Fry filets for approx. 1 – 2 min. on the skin side. Turn fillets over. Add butter, thyme, rosemary, and crushed garlic to the pan. Season with salt and pepper and finish cooking for another minute. Serve fillets on top of couscous and garnish with some dollops of paprika paste.