Bright and light, fresh and zesty. Tantalise your taste buds with Lemon Sea Bass and Olive Couscous.
Lemon Sea Bass and Olive Couscous
4 Sea Bass Fillets
1 Lemon (sliced)
2 packets of Flat Leaf Parsley
150g The Foodie Market Couscous
180ml Quixo Vegetable Stock (boiling)
100g Solesta Black Pitted Olives (roughly chopped)
1 Red Onion (finely chopped)
200g Cherry Tomatoes (quartered)
4 Mini Peppers (diced)
Wedge of Lemon (to serve)
Preheat the oven to 190C/170F Fan/Gas Mark 5.
Place the sea bass in some tinfoil with the half a lemon, pinch of salt and pepper and half the parsley, then seal.
Bake for 10-12 minutes until cooked through.
Meanwhile pour the boiling stock over the couscous and cover for 5 minutes then fluff with a fork.
Stir the olives, tomatoes, red onion, salt and pepper through the couscous and add the remaining parsley (chopped).
Serve the sea bass and couscous with a wedge of lemon.