Sea bass with brown shrimps & couscous
Just the thing for spring. Gently warm a tub of potted shrimps and drain off the excess butter if you can't find brown shrimps
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- Put the couscous in a bowl with enough boiling water to barely cover it, put clingfilm over the top and allow to swell somewhere warm for 10 minutes.
- In a small pan, warm the red-wine vinegar and enough of the sugar to taste pleasantly sweet and sour. When the sugar has completely dissolved add the shallots and allow them to steep off the heat.
- Heat a little olive oil in a non-stick pan then fry the seasoned bass fillets skin-side down. Cook for 3-4 minutes, gently flip over and cook on the flesh side for another 2 minutes or until the fish is just cooked. Allow to rest in the pan somewhere warm while you finish the dish.
- Mix the couscous with the sweet and sour shallots and their liquid and add the brown shrimps, lemon zest and herbs. Mix with the remaining olive oil. Season.
- Arrange a pile of the couscous on a plate, top with the sea bass and drizzle with a little more olive oil.
Per serving
696 kcalories, protein 55.4g, carbohydrate 55g, fat 29.8 g, saturated fat 4.4g, fibre 0.5g, salt 5.26 g
Recipe from olive magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/421628/
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Ingredients
- 150g couscous
- 100ml red wine vinegar
- 2-3 tbsp golden caster sugar
- 1 banana shallot , peeled and finely sliced into rings
- 50ml olive oil
- 2 x 200g fillets sea bass , skin on
- 100g peeled brown shrimps
- 1 lemon , zested
- small handful flat-leaf parsley , chopped
- 1 bunch dill , roughly chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Ingredients
- 150g couscous
- 100ml red wine vinegar
- 2-3 tbsp golden caster sugar
- 1 banana shallot , peeled and finely sliced into rings
- 50ml olive oil
- 2 x 200g fillets sea bass , skin on
- 100g peeled brown shrimps
- 1 lemon , zested
- small handful flat-leaf parsley , chopped
- 1 bunch dill , roughly chopped
Per serving
696 kcalories, protein 55.4g, carbohydrate 55g, fat 29.8 g, saturated fat 4.4g, fibre 0.5g, salt 5.26 g
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31 October 2010
LOVEFOOD commented on this recipe
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28 January 2011
maza rated this recipe
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