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butterflied sea bass with couscous and a tomato and radish salad

Ingredients:

  • handful of parsley, chopped

  • 2 lemons, one of them juiced and zested

  • 1 cup of couscous

  • 3 beef tomatoes, chopped

  • 5 radishes, chopped

  • 1 red onion, chopped

  • olive oil

  • 1 pack of Fred's butterflied sea bass fillets

How to:

  1. Boil some water. While you wait, add half the chopped parsley, the lemon zest and juice to the couscous in a large bowl. Pour the boiling water over the couscous and let it cook.

  2. Mix the beef tomatoes, radishes and red onion all together in a separate bowl. Season with a good pinch of salt and a fair drizzle of olive oil. Garnish with the other half of chopped parley. Mix together.

  3. Pan fry the sea bass for 5 mins until cooked, follow the instructions on the back of the pack for guidance.

  4. Plate the couscous and salad onto a plate and place the fish on top.

Fred's top tip:

I really like a good lemony hit with my fish, so I stuff my butterflied bass with an extra lemon sliced up!

Serves 2



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