The eagle-eyed among you will notice that this recipe is a variation on a previous one but it’s rather more indulgent.
This time I’ve used a whole filleted fish for each person, so no chance of bringing it in as a ‘shoestring’ recipe.
I’ve tried a variety of different fillings for the sea bass and have found this one works particularly well as it doesn’t overpower the flavour of the fish.
Half an hour
You will need:
- A sea bass for each person (in this case, two)
- Sundried tomatoes
- Olives, (I used black)
- Fresh herbs (basil and parsley)
- Red pepper
- Olive oil (I used oil with added garlic)
- Giant couscous (about half a cup)
- Onion (small)
- Peas (frozen)
- Water or stock
- Balsamic vinegar (drizzle)
- Honey (small dollop)
- Rehydrate the tomatoes and pop in a food processor with chopped olives, oil, seasonings and herbs
- Stuff each sea bass, sprinkle a little finely chopped red pepper on top
- Make two separate parcels with slightly greased foil so that the skin doesn’t stick
- Cook for twenty minutes in a moderate oven
- Just before you put the fish in the oven, heat a slightly oiled pan and gently fry giant couscous for two or three minutes
- Add peas, onion, honey, balsamic vinegar and seasonings
- After another minute, add water or stock gradually (in the same way as a risotto)
- Put the fish in the oven at this point and it will be cooked at the same time as the couscous.
I served the dish with a simple salad. If you give it a try, I hope you enjoy it!
Next time, I will probably make a sauce and serve it with new potatoes. I’ll let you know how it turns out.