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Tuesday 25 June 2013

Speedy Suppers: Easy Baked Sea Bass with Couscous

I have once again fallen in love with couscous, it's ready in ten minutes flat and can be pimped up with whatever flavours you fancy, have it cold like a salad or hot like Elizabeth's brilliant roasted vegetable couscous. If you are not a fan of sea bass then use whatever fish takes your fancy, king prawns would also be brilliant cooked like this and I went all vegan for a fortnight and had it topped with roasted marinated tempeh.

Baked Sea Bass with Couscous (serves 1)
You will need:
  • 1 sea bass fillet
  • 2 slices of lemon
  • fresh herbs (whatever you fancy, I used fennel and chives)
  • salt and pepper
  • 25ml white wine (or water if you prefer)
For the couscous
  • 1 mug of dried couscous
  • 1 heaped tsp powdered stock (veg or chicken)
  • boiling water
  • 1/2 red onion finely chopped
  • 5 sun dried tomatoes, chopped
  • handful fresh herbs (mint, parsley, fennel,dill, chives, chervil all work really well)

Make it!
  1. Preheat your oven to its highest setting (around 235C/455F/Gas Mark 8). Put your couscous in a bowl and stir through the powdered stock. Your couscous will have instructions of how much boiling water to use but I just pour enough to cover by about 1cm, that basically works for me every time regardless of how much couscous I use. Stir and cover with a tight fitting plate and leave for at least 10 minutes. 
  2. Rinse and pat dry your fish and lie on a big sheet of tin foil. Season then lay over the herbs and lemon. Fold the tinfoil around the fish to make a pocket at the top that you can pour the wine in then seal so no steam can escape, put on a roasting tray and bake for 12 minutes. Remove fish from the oven and leave to rest whilst you stir the herbs, onion and tomatoes through the couscous. 
  3. Pile onto a plate then pour over the juices from the baked fish, finally top with the sea bass and scatter over some more herbs. I've become addicted to the Thai chilli sauce Sriracha so I'm basically squirting this on everything.

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