Sea Bass with Couscous and Artichoke
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Sea Bass with Couscous and Artichoke

Sea Bass with Couscous and Artichoke

Ingredients

Method

  • 175g chargrilled artichokes from a jar, chopped
  • 100g couscous, cooked
  • ½ tsp Dijon mustard
  • 1.5 tbsp olive oil
  • Small bunch of dill and parsley, chopped
  • 1 lemon, zest and juice
  • 2 handfuls of watercress or rocket
  • 2 fresh sea bass fillets
  • Mix the couscous with the artichokes and season well, then whisk together the mustard with a dash of oil from the artichoke jar along with ½ tbsp of olive oil, and pour into the couscous. Toss in the herbs, the lemon zest and juice, the watercress or rocket, and some seasoning. Mix to combine.
  • Heat the rest of the oil in a frying pan. Season the skin of the fish, and fry - skin-side down - for about 3 mins, then flip and cook for 1 minute more. Serve alongside the salad, and enjoy.
15 mins
2 serving

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