Citrus grilled grey mullet with couscous and fennel

Ingredients

For 1 serving

• Grey mullet180 g
• Fresh orange juice40 ml
• Lemon zest2 g
• Couscous55 g
• Fennel120 g
• Extra virgin olive oil12 g
• Dillto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: November – April

Method

1. Check the grey mullet fillets and pull out the bones with tweezers. Put them on a plate with the orange juice, grated lemon zest, half the oil and a pinch of salt and leave to marinate for 15 minutes, turning halfway.
2. Meanwhile trim the fennel, removing the tough outer layers, halve it and slice it very thinly; keep a few fronds aside.
3. Bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes; fluff with a fork.
4. Add the fennel, the remaining oil, chopped dill and a grind of black pepper to the couscous.
5. Heat a grill or griddle pan well over medium-high heat, lift the fillets out of the marinade and grill them for 3 minutes per side, skin side first, until the skin is crisp and the flesh flakes.
6. Serve the mullet on the couscous, spooning over a little of the marinade warmed for a minute in a pan.