Sea Bass with Artichoke and Lemon
Back home
1 min read

Sea Bass with Artichoke and Lemon

Sea Bass with Artichoke and Lemon

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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box