First you need to milling fish. This is elementary. Fish wash, remove the scales, please bipartite, cut off the head diagonally with the side fins and beneath the head on the abdomen.

Gently pressing the whole palm fish, very sharp knife to "clean" fillet along the ridge.

Cut the rib bones, remove the top fins.

Here are fillet work, without a single bone. Lightly incise the skin obliquely, it will help the fish faster to prepare; add salt, pepper fillet.

During the profiling of fish put to boil the kettle. Pour a Cup of couscous in a deep bowl. When the water boils, cover the couscous with water at 0.5 cm above the grains, add the vegetable seasoning "vegetta" to taste. Cover a flat dish to the couscous has swollen. The olive oil in a well heated pan, fry the fish, dip it in the flour; cook the skin side for about 2 minutes, it will give a Golden crust, then flip on the ventral side and hold for another minute. 3апаренный couscous season with 1-2 tablespoons of olive oil and 1-2 teaspoons of soy sauce.

Serving the mould put the dish on couscous, put the fish, garnish with tomato, served with pesto with fish and couscous blends perfectly, but with Tartar sauce.