Seared SeaBass with Pearl Couscous Salad 

Preparation time: 15 minutes 

Cooking time: 15 minutes 

Serves: 2 

 

Ingredients:

220 g pack (2 portions) COOKE Spanish Seabass 

⅔ cup pearl couscous      

200 g small sweet potatoes, peeled, cut into ½ cm thick rounds 

1 zucchini, cut into 1cm thick rounds 

1 tbsp olive oil 

½ tsp sweet paprika 

1-2 thyme sprigs 

Sea salt & freshly ground black pepper 

¼ cup basil leaves 

1 tsp red wine vinegar 

Lemon wedges, for serving 

Instructions:

  1. Preheat oven to 190°C (170°C fan-forced). Line a large oven tray with baking paper. Spread sweet potatoes and zucchini onto the oven tray and drizzle with oil, sprinkle with paprika, thyme leaves and seasonings. Roast for 15 minutes, turning halfway through cooking. Add cherry tomatoes to the tray in the last half of cooking time.

 

  1. Meanwhile, add couscous to a saucepan of boiling water and cook for 8-10 minutes until tender. Drain well under cold water.

 

  1. Heat a little extra oil in a frying pan over medium heat. Cook seabass portions for 4 minutes, turn and cook for a further 3 minutes. Cooking time may vary depending on the thickness of the fish. 

 

  1. Combine couscous with the roasted vegetables, including any oil and seasonings from the tray. Fold in basil leaves and vinegar. Toss gently.

 

  1. Serve sea bass with couscous salad and lemon wedges.