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

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 12 minutes
    • Greek
    • Dairy Free

    Lemon Sea Bass and Olive Couscous

    Recipe Information

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    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.

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