Filling and flavoursome, this Sea Bream recipe is a meal in itself

  • Serves: 1 person
  • Prep time: 20 minutes
    • Moroccan

    Moroccan Cous Cous Stuffed Sea Bream

    Recipe Information

    Print page

    Extra virgin olive oil

    120g Instant Couscous

    1 Red Onion

    1 Bell Pepper

    2 Carrots

    Garlic clove

    Sea Salt

    Freshly Ground Black Pepper

    100g Peas

    240g Chickpeas

    Chicken or Vegetable stock

    Spices (to taste): Paprika, Turmeric, Cumin, Cinnamon


    Slice open the fish and drizzle with olive oil and season with sea salt and freshly ground black pepper.

    Chop the red onion, peppers and carrots and cook lightly over a medium heat until tender.

    Finely slice the garlic and add to the pan. Mix in a small amount of each spice, to your desired taste.

    Add the peas and drain the chickpeas. Once the chickpeas have drained add to the pan along with the stock.

    Add the couscous and stir through the mixture. Remove from heat and leave to stand until the liquid is absorbed and the couscous is fluffy.

    Stuff the sea bream and cook through your preferred method; BBQ, oven or grill.

    Approximate cooking time in the oven is 25-30 minutes at 220oC/Fan 200oC/Gas mark 7. The fish is cooked thoroughly when reached 72oC and the flesh flakes easily with fork.

    These are guidelines only, as cooking appliances vary.

    Customer Reviews