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
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.
Top tip for making Sea bream
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.