Bright and light, fresh and zesty. Tantalise your taste buds with Lemon Sea Bass and Olive Couscous.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 12 minutes
    • Greek
    • Dairy Free

    Lemon Sea Bass and Olive Couscous

    Recipe Information

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    2 Sea Bass Fillets

    ½ Lemon (sliced)

    1 packet of Flat Leaf Parsley

    75g The Foodie Market Couscous

    90ml Quixo Vegetable Stock (boiling)

    50g Solesta Black Pitted Olives (roughly chopped)

    ½ Red Onion (finely chopped)

    100g Cherry Tomatoes (quartered)

    2 Mini Peppers (diced)



    Wedge of lemon (to serve)


    1. Preheat the oven to 190C/170F Fan/Gas Mark 5.

    2. Place the sea bass in some tinfoil with the half a lemon, pinch of salt and pepper and half the parsley, then seal.

    3. Bake for 10-12 minutes until cooked through.

    4. Meanwhile pour the boiling stock over the couscous and cover for 5 minutes then fluff with a fork.

    5. Stir the olives, tomatoes, red onion, salt and pepper through the couscous and add the remaining parsley (chopped).

    6. Serve the sea bass and couscous with a wedge of lemon.

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