In this recipe, the fish is steamed on top of the cous cous so that the cooking broth can spread nicely on it evenly. This makes the cous-cous exceptionally tasty.
Place the cous-cous in a large enough bowl and cover with water. Now they will soften and rise. Sauté garlic, onion and chilli (chopped in a frying pan at low temperature for a short time. In a mortar crush salt, fennel seeds, cumin seeds, coriander seeds and cinnamon. Add butter to the onions and when melted, add the struenge and the cous-cous.
Reduce the temperature even more and now also fry the fish with the skin side up. Sprinkle with olive oil and a little salt and pepper and cover the lemon halves with parchment paper and continue cooking for 15 minutes.
Before serving the fish, sprinkle with coriander leaves and chilli (finely chopped). Squeeze the lemons and mix the juice with a blob of crème fraîche and drizzle with olive oil.
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