Snapper in Apple and Lime Juice
150 grams snapper fillet
30 ml apple juice
1/2 teaspoon lime juice
1/2 green apple, peeled
1 tablespoon carrot, finely diced
25 grams cooked pumpkin
2 small potatoes
25 grams green beans
1 teaspoon parsley, chopped
Place the fish fillet in a small baking dish. Pour the apple juice and lime juice over the fish. Slice the apple very thinly and lay on top. Bake in the oven for 8 to 10 minutes or until the apple is soft. Meanwhile, blanch the carrot. Puree the pumpkin and then the blanched carrot. Reheat. Steam the potatoes and beans until tender. Roll the potatoes in the chopped parsley. Put the fish on a plate. Spoon a little of the reduced apple juice over the fish, then surround with hot vegetables and garnish with fresh herbs.
Spicy Mackerel Served with Couscous
440 ml boiling water
115 grams couscous
1 teaspoon olive oil and 2 tablespoons water, combined
1 small onion, chopped
2 cloves garlic, crushed
1/4 teaspoon chilli powder and 1 teaspoon cumin powder
1 red pepper, chopped
110 grams zucchini, sliced
1 stick celery, finely diced
200 grams tinned tomatoes
Place mackerel fillets in a baking tray, cover and bake for 20 minutes. Pour boiling water over the couscous. Leave it to stand for 15 minutes. Meanwhile, steam-fry the onion, garlic, chilli and cumin powder for 2 minutes, with the olive oil and water. Add red pepper, zucchini, celery and tomatoes, simmer until vegetables are tender. Arrange a fish fillet on the mound of couscous. Top with the vegetables.
*235/34/5*
