Daurade et son couscous Sauce Yassa by @niangcook

1h10
Hard

4 servings

🌾

300 g

Couscous Moyen

🌿

20 g

Parsley

🌶️

Green Chili

🫑

1

Green Bell Pepper

🧄

3 cloves

Garlic

🧂

7.5 g

Salt

🌶️

Pepper

🫒

60 ml

Oil

🧅

2

Onion

🍅

15 ml

Tomato Paste

🫒

Olive Oil

🐟

1 kg

Sea Bream

🍋

1

Lemon

🍃

1

Bay Leaf

💧

600 ml

Water

Preparation Steps

  1. Step 1/17

    Roughly chop the parsley, green chili pepper, green bell pepper, and garlic.

    fresh parsley
    green chili pepper
    green bell pepper
    garlic
    🔪knife
    🪵cutting board

  2. Step 2/17

    Blend the chopped aromatics with 2 tablespoons olive oil, 1 teaspoon salt, black pepper, and juice from half the lemon into a smooth marinade.

    fresh parsley
    green chili pepper
    green bell pepper
    garlic
    olive oil
    salt
    black pepper
    lemon
    🥄spoon

  3. Step 3/17

    Cut several deep slashes into both sides of the whole sea bream.

    whole sea bream
    🔪knife
    🪵cutting board

  4. Step 4/17

    Push half of the marinade and the bay leaf into the fish slashes, then reserve the remaining marinade.

    whole sea bream
    bay leaf
    🥄spoon

  5. Step 5/17

    Slice the red onions and white onion thinly.

    red onion
    white onion
    🔪knife
    🪵cutting board

  6. Step 6/17

    Toss the sliced onions with 1 tablespoon reserved marinade, 1 tablespoon olive oil, salt, and black pepper.

    red onion
    white onion
    olive oil
    salt
    black pepper
    🥣mixing bowl
    🥄spoon

  7. Step 7/17

    Moisten the medium couscous with 2 tablespoons olive oil, salt, and 300 ml water.

    medium couscous
    olive oil
    salt
    water
    🥣mixing bowl
    🥄spoon

  8. Step 8/17

    Steam the couscous over simmering water for 20 minutes.

    medium couscous
    water

  9. Step 9/17

    Wrap the marinated sea bream in aluminum foil and bake at 180°C / 350°F for 20 minutes.

    whole sea bream
    🧻aluminum foil

  10. Step 10/17

    Sauté the seasoned onions in 1 tablespoon olive oil for 5 minutes until softened.

    red onion
    white onion
    olive oil
    🥄spoon

  11. Step 11/17

    Stir tomato paste into the onions, then add 300 ml water and the remaining lemon juice.

    tomato paste
    water
    lemon
    🥄spoon

  12. Step 12/17

    Simmer the red yassa sauce for 5 minutes until lightly thickened.

    🥄spoon

  13. Step 13/17

    Loosen the steamed couscous with a spoon and steam it again for 20 minutes.

    medium couscous
    water
    🥄spoon

  14. Step 14/17

    Unwrap the baked fish and brush it with the reserved marinade.

    whole sea bream
    🧻aluminum foil
    🥄spoon

  15. Step 15/17

    Grill the fish for 3 to 5 minutes, turning with tongs, until lightly charred.

    whole sea bream
    🥢tongs

  16. Step 16/17

    Serve the grilled sea bream over steamed couscous and spoon the red yassa sauce over the top.

    whole sea bream
    medium couscous
    tomato paste
    🥄spoon

  17. Step 17/17

    Serve a plate with the couscous, fish and sauce.

Composition

Ingredients

Types

Vegetables, Seasonings, Canned Goods, Fruits, Herbs, Beverages

Ingredients

Couscous moyen, Parsley, Green chili, Green bell pepper, Garlic, Salt, Pepper, Oil, Onion, Tomato paste, Olive oil, Sea bream, Lemon, Bay leaf, Water

Allergens

to inform

Dietetics

Dietary regimen

Pescatarian, Dairy-free

Calories

560 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 59g, Fat: 19g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 820mg, Iron: 3.2mg, Calcium: 75mg, Sodium: 780mg

Vitamins

Vitamin C: 58mg, Vitamin B12: 3.1µg, Vitamin D: 5.5µg, Vitamin A: 125µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

17 steps

Equipments

Utensils

knife, cutting board, mixing bowl, spoon, aluminum foil, tongs

Appliances

blender, couscoussier, stovetop, oven, grill pan

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal, Football viewing

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African, African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Fluffy, Tender, Juicy, Saucy, Lightly charred

Flavors

Savory, Tangy, Spicy, Herbaceous, Tomato-rich, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fish dishes out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool within 2 hours,Reheat fish and sauce until piping hot), freezer : 2 months (Freeze fish and yassa sauce in airtight portions,Freeze couscous separately for best texture,Thaw overnight in the refrigerator)