Recipe information
Ingredients for - Sea bass & artichoke salad
1. 100g couscous -
2. 175g pack chargrilled artichokes , roughly chopped -
4. 1½ tbsp olive oil -
5. ½ small pack dill , leaves finely chopped -
6. ½ small pack parsley , leaves finely chopped -
8. 2large handfuls watercress -
9. 2 sea bass fillets -
How to cook deliciously - Sea bass & artichoke salad
1. Stage
Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
2. Stage
Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.
