For the Taboulé Couscous, prepare with 200 ml of boiling salted water and leave to cool. Coarsely chop the almonds and roast them in a pan without fat. Take them out and let them cool down.
Stone and finely dice dates. Clean, wash and drain the peppers and spring onions. Finely dice the bell peppers and cut the spring onions into fine rings. Wash parsley and mint, shake dry and chop the leaves finely.
Peel and finely chop the garlic. Mix lemon juice, garlic, approx. 3⁄4 tsp. salt and pepper. Fold in the oil. Mix vinaigrette, couscous, vegetables, herbs, dates and almonds well and leave to stand for about 30 minutes.
Season to taste with salt and pepper.
For the fish, wash the pike-perch fillet and dab dry. Cut the fillet into 8 pieces and scratch the skin. Put the flour on a plate. Turn the skin side of the fillets in flour and tap off excess flour.
Heat clarified butter in a large frying pan. Fry the pike-perch fillets in 2 portions, first on the skin side for 2-3 minutes until crispy. Salt and turn the fillets and fry for about 1 minute. Serve the couscous taboule with the pike-perch fillets.