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
1 pack of Fred's butterflied sea bass fillets
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.
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.
Pan fry the sea bass for 5 mins until cooked, follow the instructions on the back of the pack for guidance.
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!