Skill level: Easy peasy
Sea bream is a delicate fish which is very quick to cook and is delicious if pan fried until the skin is crispy. Try serving it with a spicy cous cous mixture, or if liked omit the harissa for a more delicate flavour
- 400g cous cous
- 400ml vegetable stock
- 200g cherry tomatoes
- 2tbsp olive oil
- 1tsp chopped oregano
- 1tsp harissa paste
- 1tbsp finely chopped parsley
- 4 fillets sea bream
- rocket leaves to serve
Use seabass instead, if liked. To test when fish is cooked, it should feel just firm to the touch and should flake easily when cut with a knife.
- Place the cous cous in a bowl with the boiling stock, cover with cling film and leave to soak for 10 mins
- Cut the tomatoes in half and fry in 1 tbsp olive oil for 5 mins. Add the harissa and parsley, then tip in the cous cous. Heat through and set aside.
- Season the sea bass with salt and ground black pepper. Heat the remaining oil in a frying pan and fry the sea bream skin side down for 2 mins, then turn over and cook the other side for another 2 mins or until the fish flakes easily.
- Divide the cous cous between 4 hot plates, reserving a few grains to sprinkle on top of the fish. (shape cous cous in ring moulds first if liked) Top with the fried fish fillets and sprinkle with a little of the cous cous. Serve with rocket leaves.