Whitefish in Moroccan in tagine

Whitefish is an unusual fish in the Middle East, and I usually cook this dish with sea bass. But then I fell into the hands of a whitefish, and I did not regret it for a second. The bones are remarkably separated, and the taste is quite decent, and the special method of preparation, spicy couscous and citrus fruits reveal its multifaceted taste with a cascade of aftertaste.

Ingredients

• whitefish weighing 1 kg
• 200 g couscous
• 100 g tomatoes
• 100 g shallots or white onions
• 1 kg of oranges
• 500 g lemons
• 50 g each black and green olives
• 1 chili pepper
• 300 g almond petals or raw almonds
• 150 g butter
• 100 ml extra virgin olive oil
• sugar to taste
• salt to taste
• A mixture of peppers, bay leaves, cinnamon, cumin, smoked paprika, nutmeg, coriander, saffron, cloves, dry bell peppers

Directions

1. Juice the lemons and half the oranges. Disassemble the remaining oranges into slices.
2. Prepare your couscous. Pour the couscous into a deep bowl, pour in 2 tablespoons. olive oil. Grind the couscous thoroughly, then add a little salt to taste, add 1 tsp of turmeric, spices to taste and pour in 50 ml each of very cold water and a mixture of citrus juice. Stir and cover with plastic wrap. Peel and fry the almonds until golden brown in butter. Combine couscous and almonds, loosen.
3. Gut the fish, cut out the gills and clean. Make an incision along the ridge of the fish from head to tail and carefully cut out the spine with kitchen scissors.
4. Chop shallots and tomatoes finely.
5. Grease the bottom of the tagine with olive oil, pour 50 ml of water, line the bottom with orange slices. Put the fish in a boat on an orange pillow, lightly salt and pepper. Add some spice mixture (about 1/2 tsp) to the bottom, some shallots, tomatoes and couscous. Pour 50 ml of citrus juice over the fish. Add black and green olives, sprinkle with finely chopped fresh chili peppers and drizzle lightly with olive oil.
6. Bake the tyba in tagine for 10-15 minutes, then remove the tagine from the heat source and, without opening the lid, let it rest for 10-15 minutes.
7. Prepare the sauce. Melt the butter in a deep skillet and add all the citrus juice. Evaporate a little, add a tablespoon of sugar, a little salt and evaporate for another 5 minutes, until thickened. Pour the sauce over the cooked fish.