Pan Fried Seabass Fillet With Salsa Sauce And Couscous

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 (150 g) sea bass fillets, de-scaled and cleaned, skin on
• 50 g ripped cherry tomatoes, chopped into small pieces
• 1 tablespoon capers, chopped
• 2 tablespoons chopped olives
• 1 bunch fresh basil leaf, chopped
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1/2 lime, freshly squeeze lime juice
• 1/2 lime, for garnish
• sea salt
• grounded black pepper
• 200 g couscous
• 400 ml chicken stock

Recipe

• 1 score the skin of seabass with knife, season the fillets generously with salt and pepper. put it aside.
• 2 mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. adjust the seasoning to your liking.
• 3 in a separate bowl, add couscous, and then add the chicken stock. cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. fluff the couscous up with a fork. mix the couscous with some of the tomato sauce, and dish onto a warm plate.
• 4 while the couscous is being cooked, heat a non-stick frying pan on a medium heat. add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. press the fillet down with a spatula, so the fish fillets do not curl up. fry the fillet for 4 minutes until the skin is crispy. turn the fish over carefully so it does not break up. fry for a further 2 minutes, and turn off the heat.
• 5 lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.