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Sea Bass Stuffed with Couscous and Cherry Tomato Salad

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For preparing Sea Bass Stuffed With Griddled Vegetable Couscous you can use a large non-stick frying pan if you haven't got a griddle pan. Watch the video below and serve ea Bass Stuffed With Griddled Vegetable Couscous with its best accompaniment that is cherry tomao salad! It involves a lot of ingredients so go for shopping. Believe me all the efforts will be worth. Enjoy your sea bass recipe.
  Sea bass 1 1⁄5 Kilogram, scaled, gutted and filleted (2 Fresh Fish - 600 Grams Each, Processed To 4 X 75 Gram Prepared Fillets)
  Fennel bulb 1 , trimmed and cut into 8 slices
  Cold water 75 Milliliter
  Fresh thyme sprigs 2
  Garlic 1 Clove (5 gm), peeled and lightly crushed with the back of a knife
  Chicken bouillon/0.25 chicken stock cube 1 Teaspoon
  Quick cook couscous 75 Milliliter (Use A Measuring Jug)
  Courgette 1⁄2 Small, roughly diced
  Aubergine 50 Gram, roughly diced (About 0.25 Medium Aubergine)
  Red pepper 1⁄2 Small, deseeded and roughly diced
  Extra virgin olive oil 4 Teaspoon
  Spring onion 2 , trimmed and finely sliced
  Chopped fresh coriander 3 Tablespoon (A Good Handful Of Fresh Coriander)
  Red wine vinegar 1 Tablespoon
  Cherry plum tomatoes 75 Gram, quartered lengthways
  Miniature capers 15 Gram, drained
  Pitted black olives 15 Gram, sliced
  Marinated anchovies 15 Gram, chopped
  Red onion 1⁄2 Small, peeled and very finely sliced
  Basil leaves 15 Gram, shredded
  Extra virgin olive oil 1 Tablespoon
  Balsamic vinegar 1 Teaspoon

# To make the couscous, pour the water into a small pan and add the thyme and garlic. Bring to the boil, remove from the heat and stir in the bouillon or stock cube until dissolved. Put the couscous in a large bowl and pour the seasoned water over. Stir well then cover the bowl with cling film and set aside for 15 minutes.
# Warm a griddle pan over a high heat. Toss the courgette, aubergine and pepper in 2 tsp of the olive oil and place on the griddle. Cook for about 5 minutes, turning once or twice until lightly charred. Remove from the heat.
# Take the cling film off the couscous and remove the thyme and garlic. Use a fork to separate the grains. Add the charred vegetables, remaining 2 tsp olive oil, spring onions, coriander and vinegar. Toss well together and season to taste with salt and freshly ground black pepper.
# To prepare the sea bass, preheat the oven to 220°C/Gas 7. Score each fish fillet though the skin three times. Cut 12 pieces of kitchen string each one about 20cm long. Place one of the fish fillets on a board, skin-side down. Season with salt and pepper. Spoon half the couscous mixture over the fish, spreading down the centre and almost all the way to the sides. Top with a second fish fillet, skin-side up, and tie securely with string to contain the filling use 5-6 lengths of string for each fish. Repeat the method with the remaining fish fillets and couscous. Transfer the stuffed fish to a large plate and drizzle with 1 tsp oil. Turn both fish gently to lightly coat in the oil.
# Wipe the griddle pan with a clean damp cloth then place over a high heat. Cook the fish on each side for about a minute until the skin is crisp and golden, turning carefully with tongs or a palette knife. Drizzle 1 tsp of the oil over a large baking tray. Arrange the sliced fennel on top. Put the fish on top of the fennel, drizzle with the remaining 2 tsp oil and bake for about 15-20 minutes until cooked.
# While the fish is cooking, make the tomato salad by tossing all the ingredients together in a bowl. Season to taste. Remove the fish from the oven and carefully transfer to a chopping board. Cut each fish in half. Arrange the cooked fennel on four plates. Top with the fish and spoon the tomato salad over to serve.

Recipe Summary

Difficulty Level: 
Side Dish
High Protein
Cook Time: 
10 Minutes
Sea bass stuffed with couscous and tomato salad is a delicious dish which can be prepared easily. Watch the video to see how you can also make it at your home and delight your family with this wonderful treat.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1809 Calories from Fat 582

% Daily Value*

Total Fat 64 g98.3%

Saturated Fat 8.9 g44.5%

Trans Fat 0 g

Cholesterol 492.1 mg164%

Sodium 1261.1 mg52.5%

Total Carbohydrates 59 g19.8%

Dietary Fiber 16.1 g64.4%

Sugars 11.3 g

Protein 236 g471.6%

Vitamin A 188.2% Vitamin C 275.5%

Calcium 43.8% Iron 48.6%

*Based on a 2000 Calorie diet

Sea Bass Stuffed With Couscous And Cherry Tomato Salad Recipe Video