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Serves
US | Metric
Ingredients
  • 2 Sea Bass Fillets (Skin-side Scored)
  • 2 Courgettes (Sliced Into Thin Slices)
  • 100 g Packet Sun Dried Tomato Cons Cous
  • 1 Fresh Red Chilli (Sliced)
  • Lemon (Sliced)
  • Fresh Flat-Leaf Parsley (Garnish)
  • 1 tsp Olive Oil
Pan Fried Sea Bass & Cous Cous Pan Fried Sea Bass & Cous Cous

Pan Fried Sea Bass & Cous Cous

Lovely Meal To Whip Out At The Dinner Table

Sea Bass is such a lovely fish, cook's in no time and so versatile it can literally go with anything. So this dish is made to be super easy and super quick and packed with flavour

Prep 5 minutes
Total 10 minutes
  1. First off to cook the couscous, empty the packet into a bowl and pour in 230 ml of boiling water. Stir and cover with a tea towel and leave for 5-6 mins.
  2. In a non stick griddle pan over medium high heat and add 1 tsp of olive oil. Season with seabass with salt and pepper on both side. Place in the pan and cook for 3-4 mins on each side.
  3. Once seabass has cooked, squeeze 2 slices of lemon over each fillet and remove from the griddle and add the courgette slices to the griddle and cook for 1 minute each side until soft and charred then take off the heat.
  4. To plate up, with a fork fluff up the couscous and spoon onto a plate, add some of the charred courgette, add the seabass on top and garnish with a lemon wedge, chilli and parsley. Enjoy
Pan Fried Sea Bass & Cous Cous Pan Fried Sea Bass & Cous Cous

Pan Fried Sea Bass & Cous Cous

Lovely Meal To Whip Out At The Dinner Table

Sea Bass is such a lovely fish, cook's in no time and so versatile it can literally go with anything. So this dish is made to be super easy and super quick and packed with flavour

favorite
print
like
Prep 5 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • 2 Sea Bass Fillets (Skin-side Scored)
  • 2 Courgettes (Sliced Into Thin Slices)
  • 100 g Packet Sun Dried Tomato Cons Cous
  • 1 Fresh Red Chilli (Sliced)
  • Lemon (Sliced)
  • Fresh Flat-Leaf Parsley (Garnish)
  • 1 tsp Olive Oil

  1. First off to cook the couscous, empty the packet into a bowl and pour in 230 ml of boiling water. Stir and cover with a tea towel and leave for 5-6 mins.
  2. In a non stick griddle pan over medium high heat and add 1 tsp of olive oil. Season with seabass with salt and pepper on both side. Place in the pan and cook for 3-4 mins on each side.
  3. Once seabass has cooked, squeeze 2 slices of lemon over each fillet and remove from the griddle and add the courgette slices to the griddle and cook for 1 minute each side until soft and charred then take off the heat.
  4. To plate up, with a fork fluff up the couscous and spoon onto a plate, add some of the charred courgette, add the seabass on top and garnish with a lemon wedge, chilli and parsley. Enjoy