1 Sea bass Fish from Greece (600g)
Cous cous 160g
Hot water 320g
Salt to taste
EVO oil to taste
Clean and fillet the sea bass. Season the fish with salt and oil and let it marinate for 10 minutes. We do not throw away the bones because we are going to make a stew with all the vegetable scraps, cover with water and bring to a boil. We choose seasonal vegetables for the seasoning such as carrots, pumpkin, peppers, leek and onion.
First cook the leek, onion and peppers, then add the pumpkin and carrots. We add the fish stock and let it dry out. We also cook the couscous in the fish stock, which gives it a stronger flavour. We now add the vegetables and a fresh touch of grated lemon peel. Cut the sea bass into irregular “chunks” and cook for 3-4 minutes on a hot non-stick frying pan on the skin side, then turn it over and cook for 1 or 2 minutes on the flesh side.
To serve, place a bed of couscous on which to lay the sea bass and decorate the dish with a pinch of chives on top.