Name: Sea bream recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: Serves: 4
Ingredients: 400g cous cous; 400ml vegetable stock; 200g cherry tomatoes; 2tbsp olive oil; 1tsp chopped oregano; 1tsp harissa paste; 1tbsp finely chopped parsley; 4 fillets sea bream; rocket leaves to serve

By Nichola Palmer

published 20 July 2019

in Recipes

Sea bream is a delicate fish which is very quick to cook and is delicious if pan fried until the skin is crispy. Try serving it with a spicy cous cous mixture, or if liked omit the harissa for a more delicate flavour

Ingredients

400g cous cous
400ml vegetable stock
200g cherry tomatoes
2tbsp olive oil
1tsp chopped oregano
1tsp harissa paste
1tbsp finely chopped parsley
4 fillets sea bream
rocket leaves to serve

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Method

Place the cous cous in a bowl with the boiling stock, cover with cling film and leave to soak for 10 mins
Cut the tomatoes in half and fry in 1 tbsp olive oil for 5 mins. Add the harissa and parsley, then tip in the cous cous. Heat through and set aside.
Season the sea bass with salt and ground black pepper. Heat the remaining oil in a frying pan and fry the sea bream skin side down for 2 mins, then turn over and cook the other side for another 2 mins or until the fish flakes easily.
Divide the cous cous between 4 hot plates, reserving a few grains to sprinkle on top of the fish. (shape cous cous in ring moulds first if liked) Top with the fried fish fillets and sprinkle with a little of the cous cous. Serve with rocket leaves.