Sea Bass with oriental aromas & couscous

By chef Dina Nikolaou and Clinical Dietician Dr. Dimitris Grigorakis

Serves 4


2 large whole Fish from Greece seabass (fresh, Greek aquaculture fish), gutted and scaled
2 tsp powdered cumin
1 tsp sweet paprika
½ tsp cayenne pepper
1 tsp grated fresh ginger
1 clove garlic, mashed
1 unwaxed lemon cut into thin slices
50 ml olive oil
Salt & freshly ground pepper

For the couscous

150 gr couscous
2 tbsp olive oil
2 tbsp lemon juice
2 carrots, coarsely grated
2 spring onions finely chopped
190 ml vegetable stock
Seeds from one pomegranate
Salt & freshly ground pepper


Preheat oven to 180C (air). In a small bowl, blend together the cumin, paprika, cayenne, ginger, garlic and half the olive oil.

Baste the fish (inside out) with the mixture and stuff their bellies with the lemon slices. Place the fish in the center of a sheet of waxed paper and wrap into a parcel. Place the parcel on a baking tray and bake for 25-30 minutes.

For the couscous: Bring the vegetable stock to the boil in a small pot. Add salt and pepper, add the couscous, stir once and let it cook for 5 minutes. Cover the pot, turn off the heat and let the couscous absorb all the liquid. Remove the cover and add the carrots, spring onions, olive oi and lemon juice. Stir well.

Place the couscous in a large serving dish and spread the pomegranate over it. Place the baked seabass on the bed of couscous and serve.