Sea Bass with Artichoke and Lemon

Good Pair Days (Roos Michels) -
  • 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