Easiest Way to Cook Tasty Spiced cous cous with seared seabass

Spiced cous cous with seared seabass. Sea bass fillets take on a coat of Mediterranean spices. Perfectly seared in olive oil, then topped with a special garlic and bell pepper I was excited to find sea bass, which I hadn't seen in a while! It didn't take long for me to switch sides, deciding in favor of this easy pan. Try this light and succulent pan roasted seabass fillet on a bed of tasty Moroccan spiced cous cous. Try experiment with different spices or vegetables for.

Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette Recipe. Zesty & Herby Mediterranean style Seabass with Cous-Cous. Seared Chilean Sea Bass - Good Taste. You can have Spiced cous cous with seared seabass using 18 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spiced cous cous with seared seabass

1. It's 2 of seabass fillets.
2. Prepare 1 tbsp of vegetable oil.
3. Prepare 1 cup of couscous.
4. You need 2 cups of hot boiled water.
5. You need 1 cube of chicken or vegetable stock.
6. You need 1-2 of finely chopped shallots.
7. Prepare 1-2 of finely slice spring onions.
8. You need 1 of fresh chilli (slices).
9. You need 1 tsp of chilli flakes.
10. It's 2 slices of lemon.
11. Prepare 2-3 tbsp of lemon juice.
12. You need 1 bunch of parsley.
13. It's 1 tbsp of salted butter.
14. You need to taste of Salt and pepper.
15. You need of Butter cream for seabass topping.
16. It's 2 tbsp of salted butter.
17. You need 1 of glove grated garlic.
18. You need 1 tbsp of finely chopped parsley.

In a nonstick frying pan large enough to hold the fish, heat the oil over medium-high heat. Saute the seabass gently in the pan with the skin side down first. Ensure that it becomes crispy, then turn it over and cook the other side. Warm the couscous preparation until desired consistency is reached, arrange on the centre of a large dinner plate.

Spiced cous cous with seared seabass step by step

1. Make butter cream for seabass dressing, combine soft butter, garlic and parsley together then put it in the fridge to firm it up it you can put it in the ice cube tray in the freezer if you make a big batch..
2. On a medium heat small saucepan add cooking oil and shallot, fry until it softs. Pour hot water in a saucepan and add chicken or vegetable stock. Mix well..
3. And couscous into the saucepan and stir well. Turn the heat off and add butter in. Add some chopped parsley, chilli flakes. Seasoning with salt and pepper and add lemon juice in, stir well. Put lip on and leave it cook..
4. To fry seabass, on non stick medium high heat pan, add some cooking oil. Leave the pan until it’s hot. Skin down first and don’t stir the fish for a couple min..
5. A quick check fish by using a spatular flick the fish if you can flick fish over easily means that side is cooked nicely, if not put it back on for a min or so..
6. Once one side cooked, turn over and leave another side to cook for a couple mins..
7. Serve couscous on the plate then add seabass on top, add butter cream and garnish with parsley, red chilli and lemon wedges..

Made from semolina wheat, couscous is nutty, sweet, and versatile — it also happens to be incredibly quick-cooking. You're likely most familiar with Keep a stash of couscous in your pantry and you've got the start of a nearly endless stream of quick and easy meals and side dishes right at your fingertips. Description: Boneless fillet of seabass searedand served with raisin cous cous and ratatouille. Rinse and pat dry the sea bass fillets. Remove from heat and add to the couscous, then stir in the blanched citrus peels.