Grilled plaice fillet with couscous fennel salad

Prepare the couscous according to the instructions on the packaging in a large bowl. Stir with a fork.

In the meantime, heat a frying pan without oil or butter and toast the hazelnuts in 3 min. Until golden brown. Allow to cool on a plate and chop coarsely.

Cut the fennel tubers into slices of 0.5 cm and scoop with the rapeseed oil. Sprinkle with (freshly ground) pepper and salt.

Remove the leaves from the sprigs of fresh mint and cut with the dill. Cut the apricots into small pieces.

Mix the herbs, apricots, lamb's lettuce, lemon juice, oil and hazelnuts through the couscous. Season with pepper and salt.

Heat the grill pan without oil or butter and grill the fennel in 2 parts 6 minutes. Turn halfway. Scoop the vegetables through the couscous.

Spread the plaice fillets with the oil, sprinkle with the chili pepper, pepper and salt and grill if necessary. 3 minutes. Turn halfway.

Serve the plaice fillets with the couscous salad and crumble the cheese over it.