Pan fried sea bass and pearl couscous

JFP_1759

Sea bass with pearl couscous, artichoke, black olives and sun-dried tomatoes. Flavours that complement each other very well. As a starter you could use 1 fillet of sea bass per person, but if served as a main course you will need 2 fillets.

Prep time Cooking time Difficulty Servings
20 min 15 min easy 2-4

Here is what you will need:

  • 4 sea-bass fillets
  • 250g pearl couscous
  • pitted black olives
  • 80g sun dried tomatoes
  • 80g grilled artichoke hearts
  • 500ml chicken stock
  • pinch of salt
  • 2 tbs olive oil

JFP_1054The ingredients.

JFP_1112Add 2tbs of olive oil to a warm pan.

JFP_1121Add the pearl couscous to the hot oil.

JFP_1169JFP_1186Fry for about 5-6 minutes until golden brown.

JFP_1194Add 500ml of chicken stock.

JFP_1220JFP_1273Boil on a medium heat for about 8 minutes, until the pearl couscous is soft. Add more water if needed.

JFP_1237JFP_1246JFP_1260Drain 80g of artichoke and sun dried tomatoes on paper towel. This will get rid of the excess oil.

JFP_1263Press down lightly with another paper towel from the top.

JFP_1294Roughly chop the artichokes, sun-dried tomatoes and olives.

JFP_1338JFP_1344JFP_1356Add the chopped ingredients to the pearl couscous.

JFP_1391Mix together until all ingredients have been equally distributed.

JFP_1427Next rinse and dry your sea bass fillets on a paper towel.

JFP_1434Gently press down with another paper towel from the top to make sure the fillets are dry.

JFP_1435JFP_1436Turn over your sea bass fillets so the skin side is facing up.

JFP_1486JFP_1501With your index finger and thumb, pinch the skin together and make shallow cuts along your fillet. This will stop it from curling and losing too much of its shape when you add it to the hot pan.

JFP_1531Add a pinch of salt.

JFP_1571Add a few drops of olive oil.

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JFP_1591Place the sea bass fillet skin side down onto a hot pan.

JFP_1603Fry for about 5 minutes on the skin side. The skin needs to be very crispy.

JFP_1600Flip the fillets around and fry for another 1-2 minutes on the other side

JFP_1622Dish up the pearl couscous.

JFP_1630Lay the sea bass fillets on top of the couscous.

JFP_1663Add a few drops of lemon (I did not have fresh lemon so used a bit of lime instead)

JFP_1706Add some parsley for colour.

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Very filling and perfect to impress guests with!

Comments
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