| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 560 | 20g | 5g | 60g |
| sugars | fibre | protein | salt |
| 6g | 4g | 45g | 1.5g |
Why I Love British Baked Sea Bass with Herbed Couscous
As a food connoisseur who loves to experiment in the kitchen, I must admit that Baked Sea Bass with Herbed Couscous ranks among my favorite culinary adventures. In contrast to my love for homey Montana comfort foods, this recipe, a gem from across the pond, offers a refreshing change with its rich flavors and satisfying textures. Inspired by British cuisine, it brings together the delightful tanginess of sea bass with the earthy goodness of herbs simmered in couscous.
The Magic of Simple Ingredients
At the heart of this dish lies the incredible simplicity of its ingredients. Much like how a Bison burger can delight without much fuss, this British masterpiece demonstrates the power of simplicity. Each component brings a distinctive quality to the plate, resulting in a meal that is a joy to both prepare and devour. And who can resist the aromatic allure of garlic, rosemary, and a choir of fresh herbs enhancing a sea bass fillet’s inherent charm?
Inspired by Masters of the Craft
This recipe harkens back to the culinary styles of British chefs such as Jamie Oliver, whose love for fresh and simple ingredients echoes in this dish. And while I can’t claim to possess Oliver’s skill or elegance in the kitchen, I can confidently say that putting together this Baked Sea Bass with Herbed Couscous leaves me tall and proud, as it always turns out spectacularly.
Furthermore, the dish pairs exceptionally well with most greens, making it an excellent choice for dining parties or family meals. Much like my huckleberry pie compliments a hearty venison steak in Montana, this British entreé proves a perfect partner for leafy salads dressed with nothing more than a splash of vinaigrette.
So step out of the comfort zone of familiar flavors and venture into the realm of international cuisine with this brilliant recipe. As someone who loves exploring new flavor profiles, I assure you that the Baked Sea Bass with Herbed Couscous, with its perfect balance of zesty and herby notes, is a dish that certainly deserves its moment in the spotlight.
What You’ll Need
- 6 fillets of sea bass, about 5-7 ounces each
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 lemons, zested and juiced
- 4 cloves of garlic, crushed
- 4 stems fresh rosemary, finely chopped
- 3 cups couscous
- 4 cups hot chicken stock
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh mint, chopped
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 2 large carrots, peeled and diced
- 1 red bell pepper, diced
- 1/4 cup extra virgin olive oil
Method
Step One
Preheat oven to 375F (190C). Rinse the sea bass fillets and pat them dry. Brush each fillet with olive oil, sprinkle it with salt and pepper, and place it on a baking sheet.
Step Two
In a small bowl, combine the lemon zest, lemon juice, crushed garlic, and chopped rosemary. Pour this mixture over the prepared fish, ensuring it covers all the fillets. Bake in the preheated oven for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.
Step Three
While the fish is baking, prepare the couscous. Pour the couscous into a large, heat-proof bowl. Pour the hot chicken stock over the couscous, cover the bowl with a plate or foil, and let it sit for 5 minutes, or until all the stock has been absorbed.
Step Four
Fluff the couscous with a fork to separate the grains. Add the chopped parsley, basil, and mint to the couscous, mixing well to distribute the herbs.
Step Five
Add in the cherry tomatoes, diced cucumber, diced carrots, and diced red bell pepper. Stir well to combine all the elements.
Step Six
Just before serving, drizzle the extra virgin olive oil over the couscous and toss to combine. Serve the baked sea bass on top of a bed of the herbed couscous, and enjoy.
