2 Kinds of Fish on Lentil Couscous

For the fish on lentil couscous, marinate the fish fillets with lemon juice and salt. Slice the leeks and rinse well. Clean and dice the carrots. Cut the garlic into thin slices.

Put the lentils in a colander and rinse until the water remains clear. Sauté the leeks in olive oil, add the garlic and sauté briefly.

Add the tomatoes in pieces and the coconut milk. Add the carrots and simmer for 5 minutes. Add lentils, chili, ginger and raisins and simmer for another 10 minutes.

The carrots should still be firm to the bite and the lentils not overcooked. Season sauce with salt, stir in couscous and let swell for 10 minutes with lid on.

Meanwhile, heat olive oil in a pan and quickly sear fish fillets on both sides. Mix 2/3 of the chopped parsley to the couscous.

Arrange one salmon and one pollock fillet on each portion of lentil couscous and serve sprinkled with the remaining parsley.

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