Cashew-crusted Sea Bass, Saffron Couscous and Vanil

Name: Cashew-crusted Sea Bass, Saffron Couscous and Vanilla Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅛ cup virgin olive oil; 1 cup couscous; 3 cups chicken stock (or chicken base); ½ tablespoon saffron; 1 orange; ½ cup white wine; 1 shallot; 1 vanilla bean (reduce); ¼ cup pure vanilla extract (strain); ½ cup butter (whisk); salt & pepper; 1 cup cashews, finely chopped; 4 (8 ounce) sea bass fillets

Servings: persons

⅛ cup virgin olive oil
1 cup couscous
3 cups chicken stock (or chicken base)
½ tablespoon saffron
1 orange
½ cup white wine
1 shallot
1 vanilla bean (reduce)
¼ cup pure vanilla extract (strain)
½ cup butter (whisk)
salt & pepper
1 cup cashews, finely chopped
4 (8 ounce) sea bass fillets

1
for Couscous: Place couscous in a big bowl and pour in oil, set aside.
2
Place chicken stock in pot.
3
Add saffron, 1/2 orange zest, juice form 1 orange.
4
Bring to boil.
5
Pour flavored chicken stock over cous cous (just enough to cover).
6
Stir lightly.
7
Place plastic wrap tightly over bowl and flip bowl over.
8
Wait 20 minutes and flip bowl back over and uncover.
9
for Seabass: Place fillets in cashews and pat well on each side until fillet is fully crusted with cashews, and place in hot pan with melted butter.
10
Wait 30 seconds and flip fillet to other side in pan.
11
Place pan in350 degree oven for about 10 minutes.
12
to plate: Place couscous in center of the plate.
13
Set seabass on top of the couscous.
14
Pour vanilla butter around the plate and garnish with segmented orange slices.

694

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅛ cup virgin olive oil, 1 cup couscous, 3 cups chicken stock (or chicken base), ½ tablespoon saffron, and more.

Yes, Cashew-crusted Sea Bass, Saffron Couscous and Vanilla Butter falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew-crusted Sea Bass, Saffron Couscous and Vanilla Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions