This Couscous Stuffed Sea Bass looks absolutely awesome, but it’s so easy to make. Soft couscous flavored with olives, capers and fennel seeds stuffed inside a tender bar.
Preparation:
To cook:
Level: Easy
Serves: 1
Ingredients
- ½ whole Small red onion (about 50g), diced
- ½ teaspoon Fennel seeds
- 1-¼ ounces, weight couscous
- 3 tbsp, 1 tsp, 2 to ⅓ pinches Vegetables soup
- ¼ whole Lemon, Zest And Juice
- 2 tablespoons Olive oil
- 1 teaspoon Capers, coarsely chopped
- 5 whole Black olives, halved lengthwise
- ¼ cups Finely chopped dill
- ¼ cups Fresh parsley, finely chopped
- 1 whole Sea bass small to medium (about 300 g), cleaned and gutted
Preparation
Preheat the oven to 190°C (275°F). Heat a small saucepan over medium-high heat with a few sprays of light cooking oil or olive oil. Add the onion and cook for 3 minutes. Add the fennel seeds and cook for another minute.
Add the couscous to the skillet with the broth and stir. Bring to a boil then remove from the heat and cover for 10 minutes or until the liquid is completely absorbed.
Whisk together lemon juice, zest and olive oil. When the couscous is ready, use a fork to fluff up the grains and pour the dressing more. Add capers, olives, dill and parsley and mix well.
Line a baking sheet with parchment paper or baking paper. Fill the cavity of the bar with the couscous mixture and place it on the baking sheet. Season with salt, pepper and a small drizzle of oil. Bake in the middle of the oven for 20 to 30 minutes.
