| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 550 | 30g | 6g | 33g |
| sugars | fibre | protein | salt |
| 2g | 3g | 47g | 1g |
Why I Love British Baked Sea Bass with Lemon and Herb Couscous
While I’ve spent much of my culinary career neck deep in game meats and trout dishes inspired by my home in the Rocky Mountains of Colorado, this Baked Sea Bass with Lemon and Herb Couscous is a flavorful departure that has won a special place in my heart. This classic British recipe provides a light, yet satisfying meal that I and my partner Gordon adore. The mildly sweet, delicate flavor of the sea bass married with the tart lemon and aromatic herbs create a harmonious dish that adds elegance to any dinner table.
Recipes That Inspired Me
This sea bass recipe was inspired by none other than the British chef, Jamie Oliver. His unique takes on traditional cuisine can make anyone excited about cooking. Although trout might be my forte, I found inspiration in his celebration of seafood and took notes from his lovely layers of flavors. I believe I’ve been able to bring a bit of his genius to this recipe by pairing the sea bass with a zesty lemon and herb couscous.
A Pairing of Elegance & Rusticity
Baked Sea Bass with Lemon and Herb Couscous tends to remind me of a dish that is simple, yet refined, much like the elegant, French-inspired Lemon Sole with Herb Butter or the rustic Couscous with Fresh Cilantro and Lemon Juice. The sea bass’s unique flavor profile complements the bright and spicy couscous well. And while the preparation may see a little exotic, I assure you it’s quite straight forward and delicious.
Perhaps you’re hosting a dinner party, or maybe you just want to treat yourself, either way, the Baked Sea Bass with Lemon and Herb Couscous is the recipe to create that perfect balance of elegance and rusticity. Imagine a plate of delicately cooked sea bass atop a bed of couscous, bursting with bright lemon, fresh herbs, and the rich evocative flavors of olive oil and butter. It’s as perfect for special occasions as it is for Sunday dinner. Pair it with a nice white wine and it will be a feast you’ll savor, I promise.
What You’ll Need
- 6 Sea Bass fillets
- Salt to taste
- Black pepper to taste
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups Couscous
- 4 cups Chicken stock
- 1/2 cup Fresh parsley, chopped
- 1/4 cup Fresh mint, chopped
- 1/4 cup Fresh cilantro, chopped
- 2 tablespoons Lemon zest
- 1/4 cup Lemon juice
- 1/2 cup Extra virgin olive oil
- 1 tablespoon Salt, for couscous
- 1 tablespoon Black pepper, for couscous
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. Pat the Sea Bass fillets dry with paper towels and then season with salt and black pepper to taste.
Step Two
Heat 3 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the sea bass fillets. Cook each side for about 2-3 minutes until golden brown. Transfer the fillets to a baking dish and place it in the preheated oven.
Step Three
Bake the Sea Bass fillets in the oven for 10-15 minutes or until it is cooked through and easily flakes with a fork. While the fish is baking, prepare the couscous.
Step Four
In a large saucepan, bring 4 cups of chicken stock to a boil. Stir in the couscous, then remove from heat, cover, and let it sit for about 5 minutes until the couscous is soft and has absorbed all the liquid.
Step Five
Stir in the fresh parsley, mint, cilantro, lemon zest, lemon juice, extra virgin olive oil, 1 tablespoon of salt, and 1 tablespoon of black pepper into the couscous until fully combined.
Step Six
Once the Sea Bass fillets are cooked to your liking, remove them from the oven. Serve the baked Sea Bass fillets over a bed of the lemon and herb couscous. Enjoy your Baked Sea Bass with Lemon and Herb Couscous!
