Pan Fried Seabass Fillet With Salsa Sauce And Couscous Recipe

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.

No additional tips available.

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

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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.

Pan Fried Seabass Fillet With Salsa Sauce And Couscous

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