Sea Bass with Couscous
Ingredients
- Ingredients
- 4 pcs Sea bass fillet (each about 160 g)
- 1 tsp salt
- ½ tsp peppers (freshly ground)
- 4 Oranges
- 2 lemons
- 250 grams Couscous (instant)
- 200 milliliters olive oil
- Bell pepper (1 yellow and 1 green)
Preparation steps
Rinse and pat dry the sea bass fillets. Season with salt and pepper.
Thinly peel thinly 2 oranges and 1 lemon with a sharp knife. Cut the peel into very thin strips and blanche in boiling water 30 seconds. Drain and set aside.
Prepare the couscous according to package directions.
Rinse and halve the bell peppers, then remove seeds and ribs. Dice into small cubes.
Heat 1 tablespoon olive oil in a pan and saute bell peppers for about 2 minutes. Remove from heat and add to the couscous, then stir in the blanched citrus peels. Season with salt and pepper. Mix well and keep warm.
Squeeze out juice from all oranges and lemons, and bring to a boil in a small saucepan. Drizzle in 2 tbsp olive oil.
Stir the juice and season with salt and pepper.
Heat 2 tbsp oil in a skillet and saute the sea bass fillets on each side about 2 minutes.
Spoon the couscous onto warmed plates and arrange fish fillets on top. Pour the citrus-pepper sauce over the fish and couscous evenly. Serve immediately.
