- 100g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 175g pack chargrilled artichokes, roughly chopped
- ½ tsp Dijon mustard
- 1½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ small pack dill, leaves finely chopped
- ½ small pack parsley, leaves finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 large handfuls watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 sea bass fillets
Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.