In a medium frying pan, bring white wine, saffron, a little salt and ground pepper to a boil. Sprinkle in the couscous and bring to a boil. Remove from heat and swell for about 20 min, until the couscous has absorbed all the liquid. With a fork, remove the seeds from the peppers and cut them into small cubes. Chop the chervil. Mix half with the diced peppers into the couscous, set the rest of the kitchen herbs aside.
Cut the tomatoes in half diagonally, remove the seeds and cut them into small cubes. Pit and quarter the olives if necessary.
Remove the peel from the garlic and chop finely. Mix with mustard, juice of one lemon, vinegar, olive oil (1) and salt and pepper to a sauce. Stir in tomatoes, olives and remaining chervil.
In a soup plate, mix the egg. Season the char filets with salt and pepper. First pull them through the egg and then turn them in the couscous to the other side, pressing the breading well smooth.
Heat enough olive oil (2) in a coated pan.
Meanwhile, bake the char fillets over medium-low heat on both sides for 2-3 min each until golden.
Arrange the fish on plates and pour the salad dressing over it.
Our tip: It is best to use fresh herbs for a particularly good flavor!