SERVES HOW MANY
for 4 people
PREPARATION TIME
30 minutes
COOKING TIME
30 minutes
Imagine a table prepared with skin-on filleted grouper, couscous and white asparagus prepared with leek puree and spices such as marjoram. Be surprised by the harmony of lightly fried fish and sautéed couscous. Even if you are not very fond of fish, you can prepare the grouper fish recipe at home and be happy with the side dishes served with it.
You can serve the grouper fish recipe, the tips of which we learned from the chef in the Yemek.com special shoot, as a main course, or you can supplement it with other Vogue Restaurant recipes and present it to your loved ones.
- 700 grams of fillet grouper fish
- 200 grams of couscous
- 8 white asparagus
- 300 grams of leek
- 20 grams of marinated anchovies
- 8 slices bottarga (waxy roe)
- 1 artichoke _
- 2 spring onions
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon marjoram
- 1/4 teaspoon fresh chili pepper
- 1 sprig of fresh thyme
How to Make Lagos Fish Recipe?
- Marinate the skinned and filleted grouper fish with fresh thyme leaves and garlic. Fry over low heat, turning upside down.
- Roast the chopped leeks, sauté them with finely chopped chili peppers and spring onions and puree them.
- Roast the couscous in a separate pot; Stir in fish broth, leek puree, chopped asparagus and marjoram.
- Fry the grouper fish until it gets a light color; Serve hot with sautéed asparagus, couscous and slices of fish roe.