Ingredients

• 4 Daurade fillets
• 1 onion
• 1 orange
• 1 Grapefruit
• 50g raisins
• 250g couscous
• 1 Ceylon Cinnamon
• 1 Mexican Ancho Rojo Chilli
• 1 Ginger
• 1 teaspoon honey

Preparation tips

Peel and chop the onion and garlic. Wash the orange and remove the zest. Squeeze the orange and grapefruit.
In a sauté pan, sauté the garlic and onion in a generous drizzle of olive oil for a few minutes. Add the sea bream fillets, skin side down, and brown over a high heat for 2 minutes.
Pour in the citrus juice and season with salt. Season with spices and orange zest. Cook for 5 min. over low heat (add a little water if necessary).
Boil 25cl of salted water (for 4 people, the same volume as the couscous).
Add the raisins and honey (optional) to the fish, stir and cook for a further 5-10min.
Meanwhile, pour the couscous into a bowl and add the boiling salted water. Cover and leave to swell for 5min, then loosen the grains with a fork.
Serve the sea bream fillets topped with the sauce and accompanied by the couscous.