Pan Fried Seabass Fillet With Salsa Sauce and Couscous

Submitted by NoOnionNoGarlic

"Get the freshest seabass fillet you can, and it is simply delicious and so easy! I have chosen couscous to accompany the fish, but this goes equally well with risotto. Adjust the cooking time for the fish based on the thickness of the seabass fillet."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 2

ingredients

• 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

directions

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.