Mediterranean Lemon Garlic Sea Bass With Herbed Couscous Recipe

About this recipe

A vibrant lunch featuring tender sea bass fillets infused with lemon and garlic, paired with aromatic herbed couscous and roasted vegetables for a balanced and flavorful meal.

Ingredients

• - Schwartz Flat Leaf Parsley
• 215G 2 Sea Bass Fillets With Chilli, Lime & Coriander
• - Wholefood Earth Organic Couscous Wholewheat
• - Grilled Zucchini In Olive Oil
• 1 Piece Lemon Grass Bwfo
• 80G Garlic Roasted Sesame Seeds, 80G
• 1 piece Yellow Bell Pepper
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water

Instructions

1. 1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. 2. Slice the zucchini and red bell pepper into thin strips, then toss them with 1 tablespoon of olive oil, salt, and pepper.
3. 3. Spread the vegetables evenly on the baking tray and roast for 20 minutes until tender and slightly caramelized.
4. 4. Meanwhile, pat the sea bass fillets dry and rub them with minced garlic, lemon juice, 1 tablespoon olive oil, salt, and pepper.
5. 5. Heat a non-stick skillet over medium heat and pan-fry the sea bass for 3-4 minutes per side until golden and cooked through.
6. 6. Boil 200ml water and pour it over the couscous in a heatproof bowl. Cover and let it sit for 5 minutes to absorb the liquid.
7. 7. Fluff the couscous with a fork and mix in finely chopped parsley, a pinch of salt, and a drizzle of olive oil.
8. 8. Plate the roasted vegetables alongside the herbed couscous, then top with the golden sea bass fillets.
9. 9. Garnish with fresh parsley and a wedge of lemon before serving to enhance the flavors.