John Dory on Beetroot Couscous - Simple and Delicious

St. Peter's Fish on Beetroot Couscous with Swiss Chard and Lemon-Caper Sauce

Difficulty: Medium

Preparation time: 40 minutes

Resting time: 10 minutes

Servings: 4

Calories: 520 kcal per serving

Ingredients:

• 4 fillets of St. Peter's fish
• 2 tbsp olive oil
• Salt and pepper
• 200 g couscous
• 250 ml beetroot juice
• 1 tbsp olive oil
• Salt
• 300 g Swiss chard, roughly chopped
• 1 clove of garlic, finely chopped
• 1 tbsp olive oil
• Salt and pepper
• 2 tbsp capers
• Juice of 1 lemon
• 50 g butter
• Salt and pepper

Preparation:

1. Bring the beetroot juice to a boil in a pot. Place the couscous in a bowl and pour the hot juice over it. Add olive oil and salt, stir well, and cover. Let it soak for 10 minutes, then fluff with a fork.
2. Heat olive oil in a pan, briefly sauté the chopped garlic. Add the Swiss chard, season with salt and pepper, and cook for 5 minutes while stirring until the chard has wilted.
3. Heat olive oil in a pan. Season the fish fillets with salt and pepper and fry on each side for about 3-4 minutes until golden brown and cooked through.
4. Melt the butter in a small pan. Add lemon juice and capers, heat briefly, and season with salt and pepper.
5. Distribute the couscous on the plates, place the Swiss chard on top, and arrange the fish fillets on it. Drizzle with the lemon-caper sauce and serve immediately.

Decoration Tips:

• Sprinkle fresh herbs like parsley or dill over the dish.
• Use lemon slices and a few capers as garnish.
• A few beetroot chips for the crunch effect.

5 Tips from the Pro:

• Fresh Ingredients: Use fish and vegetables as fresh as possible for the best flavor.
• Couscous: Fluff the couscous well so it doesn't clump together.
• Frying Fish: Preheat the pan well before adding the fish to get a nice crust.
• Swiss Chard: Cut the stems of the Swiss chard smaller than the leaves, as they take longer to cook.
• Sauce: Don't cook the lemon-caper sauce too long to preserve the fresh acidity of the lemon.

Food Knowledge:

St. Peter's Fish:

• Origin: In the Mediterranean and the Atlantic.
• Flavor: Mild, slightly sweet flavor, tender white meat.
• Nutrients: Rich in protein, vitamin D, and omega-3 fatty acids.

Couscous:

• Origin: North Africa.
• Types: There is wheat, corn, millet, and barley couscous.
• Nutrients: High in carbohydrates, contains protein and fiber.

Swiss Chard:

• Origin: Mediterranean region.
• Varieties: Leaf and stem chard.
• Nutrients: Rich in vitamins K, A, C, iron, and magnesium.