Ready in just 20 minutes, this mouthwatering recipe for sea bass with couscous is the perfect midweek option.
The red onion, pine nuts, zest of lemon, and mint leaves add a punch of flavour to the couscous - perfect served alongside soft, flakey sea bass. The sea bass is cooked on the pan with oil, but you could use butter if preferred for a richer finish.
Sea bass is best cooked and eaten on the same day for the freshest flavour and texture. The couscous salad however can be kept in an airtight container in the fridge for up to two days.
Ingredients
- 125g (4oz) tenderstem broccoli, stalks split
- 100g (3½ oz) couscous
- 4 sea bass fillets
- 2tbsp olive oil
- 1 small red onion, peeled and finely chopped
- 2tbsp pine nuts, toasted
- 1 lime or lemon, zest and juice
- Handful of fresh mint leaves
WEIGHT CONVERTER
Method
- Put the broccoli into a pan. Pour in 300ml (½ pint) boiling water. Bring to the boil, then simmer for 2 mins.
- Add the couscous and turn off the heat.
- Brush the sea bass fillets with a little of the oil and pan fry for 2 mins each side.
- Stir the chopped onion, pine nuts, lime or lemon zest and juice, rest of the oil and torn mint leaves into the couscous. Serve with the sea bass fillets on top.
Top tips for making sea bass with couscous
Frozen sea bass fillets are good value and so handy to have in the freezer. Add any greens you have available to the couscous.
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