Marinated white fish fillets with chermoula sauce and couscous salad

Marinated fish

• 2 garlic cloves
• 5 g fresh ginger root, peeled
• 1 fresh red chilli, cut in halves and deseeded
• ½ - 1 tsp dried fennel seeds, to taste
• 1 pinch ground cinnamon
• ¼ tsp saffron
• ½ tsp salt
• 3 tbsp olive oil
• 2 white fish fillets, skinless, boneless (approx. 180 g each)

Chermoula sauce

• 2 garlic cloves
• 30 g fresh coriander, leaves and stalks, cut in pieces
• ½ - 1 tsp ground cumin, to taste
• 1 tsp sweet paprika powder
• 1 pinch dried chilli flakes
• 30 g lemon juice, freshly squeezed
• 30 g olive oil

Couscous salad

• 100 g couscous
• 15 g olive oil
• 110 g water
• 1 pinch ground cumin
• ½ tsp salt
• 5 stalks fresh coriander, leaves only
• 1 fresh red chilli
• 1 tsp lemon zest
• 1 carrot (approx. 60 g), cut in pieces
• 50 g black olives, pitted
• 80 g canned chickpeas, drained

Steam cooking marinated fish

• 500 g water