Sole fillets with couscous and vegetables
Remove the sole fillets from the packaging and place in a colander over a deep bowl to catch the liquid.
Cover the colander with a damp towel or food-safe plastic wrap and place in the refrigerator.
The fillets are thawed when they have reached a certain degree of elasticity.
Rinse the sole fillets and drain well on paper towels.
Cook the couscous in a pot according to package instructions.
Sauté the spring onions, zucchini, carrots, and peppers in a wide pan.
Once wilted, add salt, pepper and mint, and remove from heat.
Add the mixture to the pot where you prepared the couscous. Combine all the ingredients until you have a mixture.
Season the sole fillets with salt and pepper.
Fry in a pan with a little oil over low heat for 2-4 minutes.
When the color of the fillets turns light brown, they are done. Serve on a plate with the couscous.
