Brush some oil over the skin of the fish, place the fillets on the hot grill and cook for about 8 minutes on the skin side.
Spread one tablespoon of compote on the plate add the couscous. Lay the fish fillets on top of the couscous and drizzle over the remaining olive oil and serve with a lemon wedge.
For the lemon compote clean and chop the chilli. Take the top and tail off the lemons and cut into 3, lengthways, and mix with the sugar and chilli, rest for 12hrs. Sauté in the pan until caramelised. Pass into the blender to obtain a homogeneous consistency add the syrup of sugar cane and adjust seasoning with lemon juice.
Boil the water and add the couscous and simmer for two minutes, pour in a container and cover with cling film.
Cut the vegetables into cubes and then marinate 5 minutes, with soft vinegar.
Using a fork break the couscous in grains add the vegetable and mint check for seasoning.