Pike perch and gluten-free couscous

This time I was inspired by a wonderful Franco-Tunisian drama film «La graine et le mulet», also released internationally as «Couscous». The French title of the film refers to a «grain of couscous» and to mullet, a type of small fish. In my version it is Russian Astrakhan’s pike perch and gluten-free couscous from corn.

Ingredients:

• pan-ready pieces of pike perch with skin (other kind of white fish will work too)
• 4 red cherry tomatoes
• 1 clove of garlic
• pinch of dried basil
• pinch of dried rosemary
• sea salt
• pepper
• 2 tbsp olive oil
• 1 tbsp capers
• 1 glass couscous (I used from corn)
• 1 glass water

Method:

1. Preheat oven to 180°С (350°F).
2. Slice tomatoes into small pieces and mix them with crushed garlic, dried herbs, sea salt and pepper.
3. Make incisions in the skin of the fish and put in the tomato’s mixture; add salt, pepper, capers and olive oil.
4. Bake fish for about 20 minutes.
5. To prepare garnish, bring water to the boil, add the same weight of couscous and 1 tbsp of olive oil; leave to rest for 5 minutes

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