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Ingredients
Method
- 100g couscous
- 175g jar of chargrilled artichoke hearts, chopped
- ½ tsp Dijon mustard
- 2 tbsp olive oil
- ½ bunch of dill and parsley, chopped
- 1 lemon, zest and juice
- 2 handfuls of watercress or rocket
- 2 sea bass fillets
- Cook the couscous according to pack instructions, then stir in the artichokes. Whisk together the mustard with some of the oil from the artichoke jar, along with ½ tbsp of olive oil. Add this to the couscous too, then toss in the herbs, lemon juice and zest, some seasoning and the watercress or rocket leaves. Toss to combine.
- Heat the rest of the oil in a pan. Season the skin of the fish, then fry - skin-side down - for about 3 mins, before flipping and cooking for 1 min on the other side. Serve on a bed of salad, and enjoy.
15 mins
2 serving
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