Sea Bass with Citrus Couscous Recipe

Name: Sea Bass with Citrus Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons parsley leaves chopped; 1 pound red onion cut lengthwise; 1 x salt and black pepper; 1 pinch coriander; 2 cups orange juice fresh; 1 dash sauce tabasco; 3 cups vegetable stock; 4 teaspoons olive oil; 1 x orange zest grated; 10 ounces couscous instant; 1 x lemon zest grated; 1 x salt and black pepper; 1 x lemon juice; 6 each sea bass fillet, skinless, boneless; 1 x lime zest grated; 1/4 teaspoon thai chili paste asian

Servings: persons

1 tablespoon olive oil
2 tablespoons parsley leaves chopped
1 pound red onion cut lengthwise
1 x salt and black pepper
1 pinch coriander
2 cups orange juice fresh
1 dash sauce tabasco
3 cups vegetable stock
4 teaspoons olive oil
1 x orange zest grated
10 ounces couscous instant
1 x lemon zest grated
1 x salt and black pepper
1 x lemon juice
6 each sea bass fillet, skinless, boneless
1 x lime zest grated
1/4 teaspoon thai chili paste asian

1
SAUCE: Heat the oil in a nonreactive medium saucepan.
2
Add the onions and cook over moderately low heat, stirring, until softened, about 8 minutes.
3
Add the juice and cook over moderately high heat until reduced by half, about 8 minutes.
4
Add the parsley, salt, pepper, coriander and Tabasco; keep warm.
5
COUSCOUS AND FISH: In a nonreactive medium saucepan, combine the stock, citrus zests, chili paste and 1 tablespoon of the oil and bring to a boil over high heat.
6
Stir in the couscous, cover and let stand off the heat until liquid is absorbed, about 10 minutes.
7
Season with salt and pepper and fluff with fork.
8
Light grill or preheat broiler.
9
Rub the sea bass with the remaining 1 teaspoon oil and season on both sides with salt and pepper.
10
Grill or broil for about 2 minutes, or until lightly golden and sizzling.
11
Gently turn the fish, drizzle on the lemon juice and broil for about 3 minutes longer, or until just cooked through.
12
Divide the couscous among 6 plates.
13
Arrange the sea bass on the couscous, spoon the orange sauce over and garnish with extra parsley sprigs.

242

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

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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 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons parsley leaves chopped, 1 pound red onion cut lengthwise, 1 x salt and black pepper, and more.

Yes, Sea Bass with Citrus Couscous falls under the Soups & Stews 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!

Sea Bass with Citrus Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions