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Lemon Sea Bass and Olive Couscous

Recipe

Bright and light, fresh and zesty. Tantalise your taste buds with Lemon Sea Bass and Olive Couscous.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 12 minutes

Greek   |   Main   |   Dairy Free

  

Ingredients

  • 4 Sea Bass Fillets
  • 1 Lemon (sliced)
  • 2 packets of Flat Leaf Parsley
  • 150g The Foodie Market Couscous
  • 180ml Quixo Vegetable Stock (boiling)
  • 100g Solesta Black Pitted Olives (roughly chopped)
  • 1 Red Onion (finely chopped)
  • 200g Cherry Tomatoes (quartered)
  • 4 Mini Peppers (diced)
  • Salt
  • Pepper
  • Wedge of Lemon (to serve)

  

Method

  1. Preheat the oven to 190C/170F Fan/Gas Mark 5.
  2. Place the sea bass in some tinfoil with the half a lemon, pinch of salt and pepper and half the parsley, then seal.
  3. Bake for 10-12 minutes until cooked through.
  4. Meanwhile pour the boiling stock over the couscous and cover for 5 minutes then fluff with a fork.
  5. Stir the olives, tomatoes, red onion, salt and pepper through the couscous and add the remaining parsley (chopped).
  6. Serve the sea bass and couscous with a wedge of lemon.