Pan Seared Bass With Warm Couscous Salad Food

PAN FRIED SEABASS FILLET WITH SALSA SAUCE AND COUSCOUS

Pan Fried Seabass Fillet With Salsa Sauce and Couscous image

Get the freshest seabass fillet you can, and it is simply delicious and so easy! I have chosen couscous to accompany the fish, but this goes equally well with risotto. Adjust the cooking time for the fish based on the thickness of the seabass fillet.

Provided by NoOnionNoGarlic

Categories European

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

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

Steps:

Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
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.
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.
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.
Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.

Nutrition Facts : Calories 681.6, Fat 13.9, SaturatedFat 2.6, Cholesterol 67.6, Sodium 605.5, Carbohydrate 90.3, Fiber 6.8, Sugar 4.8, Protein 46.2

PAN-SEARED BASS WITH WARM COUSCOUS SALAD

Pan-Seared Bass with Warm Couscous Salad image

This easy fish dish includes the sauce and dressing all in one. By scoring the fish skin, you can convert anyone who doesn't like it to love the texture and almost "chip-ness" of the skin.

Provided by Jordan Andino

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 12

Ingredients

One 5.8-ounce box couscous
4 fillets, skin-on bass
Juice of 1 1/2 lemons
Kosher salt and freshly ground black pepper
8 tablespoons (1/4 pound) unsalted butter
2 tablespoons finely diced shallots
1 tablespoon capers
2 cloves garlic, thinly sliced
1/4 cup diced cucumber (seeded, if necessary)
1/4 cup diced and seeded plum tomatoes
2 tablespoons finely diced red onions
1 tablespoon finely chopped parsley

Steps:

Make the couscous according to the package directions and keep warm.
Meanwhile, score the bass skin by penetrating it only slightly with a sharp knife and creating a 1 1/2-inch-long slit in each fillet.
Heat a large nonstick skillet over high heat for 1 minute.
Meanwhile, sprinkle the fillets with the juice of 1 lemon, then season with salt and pepper.
Add the butter to the skillet and let melt. Add the fish skin-side down and gently press the center of the flesh on each fillet for about 10 seconds to ensure that the skin stays flat and can get crispy.
Reduce the heat to medium. Add the shallots, capers and garlic around the fish and cook, spooning the butter over the fish, until the fish is cooked through, about 3 minutes.
Transfer the fish, skin-side up, to a plate and remove the skillet from the heat. Add the couscous, cucumbers, tomatoes, onions, parsley and the remaining juice of 1/2 lemon to the skillet and toss to coat and combine.
Serve the couscous salad on plates and top each with 2 fish fillets. Enjoy!

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