Pan Fried Seabass Fillet With Salsa Sauce And Cousc

Name: Pan Fried Seabass Fillet With Salsa Sauce And Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (150 g) sea bass fillets, de-scaled and cleaned, skin on; 50 g ripped cherry tomatoes, chopped into small pieces; 1 tablespoon capers, chopped; 2 tablespoons chopped olives; 1 bunch fresh basil leaf, chopped; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; 1/2 lime, freshly squeeze lime juice; 1/2 lime, for garnish; sea salt; grounded black pepper; 200 g couscous; 400 ml chicken stock

Servings: persons

2 (150 g) sea bass fillets, de-scaled and cleaned, skin on
50 g ripped cherry tomatoes, chopped into small pieces
1 tablespoon capers, chopped
2 tablespoons chopped olives
1 bunch fresh basil leaf, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 lime, freshly squeeze lime juice
1/2 lime, for garnish
sea salt
grounded black pepper
200 g couscous
400 ml chicken stock

1
Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
2
Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
3
In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
4
While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
5
Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.

214

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 2 (150 g) sea bass fillets, de-scaled and cleaned, skin on, 50 g ripped cherry tomatoes, chopped into small pieces, 1 tablespoon capers, chopped, 2 tablespoons chopped olives, and more.

Yes, Pan Fried Seabass Fillet With Salsa Sauce And Couscous falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan Fried Seabass Fillet With Salsa Sauce And Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions