Toast the pistachios and sesame seeds in a hot pan for about 1 minute, then remove them and return the pan to the heat. Season the bream with salt and pepper, add 1 tablespoon of oil to a frying pan, and cook for 3 minutes on each side. In a bowl, mix 1 mug of couscous with 2 mugs of boiling water and a pinch of salt, covering it to let it steam. Prepare the saffron by adding it to 150ml of boiling water.
In a food processor, blend the preserved lemon, apricots, peppers, and half of the coriander until finely chopped. Transfer this mixture to a bowl, add the juice from half of the pomegranate, season to taste, and set aside. Slice the trimmed spring onions, adding them to the fish along with thyme sprigs, harissa, saffron, and its soaking water. Lightly crumple and dampen a sheet of greaseproof paper, then cover the fish with it.
For a yogurt dressing, place yogurt in a small bowl, then swirl in some rose water and a bit of harissa. Fluff the couscous, transfer it to a warm serving platter, and top it with the salsa. Arrange the fish on top, spoon over some of the juices, and sprinkle with the toasted nuts and seeds. To finish, hold the other half of the pomegranate in your hand and gently bash the back with a spoon to release the seeds onto the salad. Top it off with the remaining coriander leaves.
Moroccan Bream
Serves: 4 People
Prepare Time: 10
Cooking Time: 10
Calories: 611
Difficulty:
Easy
Tasty Bream Recipe
Ingredients
Directions
Toast the pistachios and sesame seeds in a hot pan for about 1 minute, then remove them and return the pan to the heat. Season the bream with salt and pepper, add 1 tablespoon of oil to a frying pan, and cook for 3 minutes on each side. In a bowl, mix 1 mug of couscous with 2 mugs of boiling water and a pinch of salt, covering it to let it steam. Prepare the saffron by adding it to 150ml of boiling water.
In a food processor, blend the preserved lemon, apricots, peppers, and half of the coriander until finely chopped. Transfer this mixture to a bowl, add the juice from half of the pomegranate, season to taste, and set aside. Slice the trimmed spring onions, adding them to the fish along with thyme sprigs, harissa, saffron, and its soaking water. Lightly crumple and dampen a sheet of greaseproof paper, then cover the fish with it.
For a yogurt dressing, place yogurt in a small bowl, then swirl in some rose water and a bit of harissa. Fluff the couscous, transfer it to a warm serving platter, and top it with the salsa. Arrange the fish on top, spoon over some of the juices, and sprinkle with the toasted nuts and seeds. To finish, hold the other half of the pomegranate in your hand and gently bash the back with a spoon to release the seeds onto the salad. Top it off with the remaining coriander leaves.
