Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spiced cous cous with seared seabass. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Spiced cous cous with seared seabass is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spiced cous cous with seared seabass is something that I have loved my entire life.
Sea bass fillets take on a coat of Mediterranean spices. Perfectly seared in olive oil, then topped with a special garlic and bell pepper I was excited to find sea bass, which I hadn't seen in a while! It didn't take long for me to switch sides, deciding in favor of this easy pan.
To begin with this particular recipe, we have to prepare a few ingredients. You can have spiced cous cous with seared seabass using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spiced cous cous with seared seabass:
- Get 2 seabass fillets
- Make ready 1 tbsp vegetable oil
- Make ready 1 cup couscous
- Make ready 2 cups hot boiled water
- Make ready 1 cube chicken or vegetable stock
- Take 1-2 finely chopped shallots
- Get 1-2 finely slice spring onions
- Get 1 fresh chilli (slices)
- Prepare 1 tsp chilli flakes
- Take 2 slices lemon
- Prepare 2-3 tbsp lemon juice
- Prepare 1 bunch parsley
- Make ready 1 tbsp salted butter
- Get to taste Salt and pepper
- Take Butter cream for seabass topping
- Prepare 2 tbsp salted butter
- Take 1 glove grated garlic
- Take 1 tbsp finely chopped parsley
Couscous has to be one of the most underrated ingredients in the kitchen. Made from semolina wheat, couscous is nutty, sweet, and versatile — it also happens to be incredibly quick-cooking. You're likely most familiar with regular couscous, which is tiny and granular, but Israeli (or pearl) couscous has. Sea bass Fillet and couscous, the nice easy and healthy dish. demonstrated by Chef Dessi from Maverick Restaurant & Bar.
Steps to make Spiced cous cous with seared seabass:
- Make butter cream for seabass dressing, combine soft butter, garlic and parsley together then put it in the fridge to firm it up it you can put it in the ice cube tray in the freezer if you make a big batch.
- On a medium heat small saucepan add cooking oil and shallot, fry until it softs. Pour hot water in a saucepan and add chicken or vegetable stock. Mix well.
- And couscous into the saucepan and stir well. Turn the heat off and add butter in. Add some chopped parsley, chilli flakes. Seasoning with salt and pepper and add lemon juice in, stir well. Put lip on and leave it cook.
- To fry seabass, on non stick medium high heat pan, add some cooking oil. Leave the pan until it’s hot. Skin down first and don’t stir the fish for a couple min.
- A quick check fish by using a spatular flick the fish if you can flick fish over easily means that side is cooked nicely, if not put it back on for a min or so.
- Once one side cooked, turn over and leave another side to cook for a couple mins.
- Serve couscous on the plate then add seabass on top, add butter cream and garnish with parsley, red chilli and lemon wedges.
In a nonstick frying pan large enough to hold the fish, heat the oil over medium-high heat. Oven-Roasted Sea Bass with Couscous and Warm Tomato Vinaigrette Recipe. Sweet potatoes, red bell pepper and chickpeas blend with strips of sea bass in a highly seasoned tomato broth. This satisfying mélange is ladled over a mound of steaming couscous to make a complete meal in one dish. Saute the seabass gently in the pan with the skin side down first.
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