Pan Fried Seabass Fillet With Salsa Sauce and Couscous |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Get the freshest seabass fillet you can, and it is simply delicious and so easy! I have chosen couscous to accompany the fish, but this goes equally well with risotto. Adjust the cooking time for the fish based on the thickness of the seabass fillet. Ingredients:
2 (150 g) sea bass fillets, de-scaled and cleaned, skin on |
50 g ripped cherry tomatoes, chopped into small pieces |
1 tablespoon capers, chopped |
2 tablespoons chopped olives |
1 bunch fresh basil leaf, chopped |
1 tablespoon olive oil |
1 teaspoon balsamic vinegar |
1/2 lime, freshly squeeze lime juice |
1/2 lime, for garnish |
sea salt |
grounded black pepper |
200 g couscous |
400 ml chicken stock |
Directions:
1. Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
2. Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
3. In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
4. While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
5. Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.
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