for 4 people

Couscous

1 tbsp	olive oil
2	yellow peppers, cut into pieces approx. 3 cm wide
1	garlic clove, finely chopped
1	onion, finely chopped
¼ tsp	salt
1 dl	white wine
5 dl	water
1 sachet	saffron
1 ½ tsp	salt
200 g	Pearl couscous
50 g	light sultanas
3 sprig	marjoram, leaves torn off

Fish

1 tbsp	olive oil
4	seabream fillets (each approx. 150 g)
½ tsp	salt
a little	pepper

To serve

2 sprig

marjoram, leaves torn off

How it's done

Couscous

Heat the oil in a pan. Reduce the heat, add the peppers, stir fry for approx. 8 mins. Add the garlic and onion, season with salt, sauté for approx. 2 mins. Pour in the wine and water, bring to the boil. Add the saffron and all the other ingredients up to and including the sultanas. Reduce the heat, cover and cook over a medium heat for approx. 10 mins. until al dente, then drain. Stir in the marjoram.

Fish

Heat the oil in a non-stick frying pan. Season the fish fillets, fry (skin side down) for approx. 3 mins. Turn the fillets and fry for approx. 1 min. until cooked.

To serve

Plate up the couscous with the fish. Top with marjoram.

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