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Sea bass & artichoke salad served on a plate

Sea bass & artichoke salad

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate

Nutrition: Per serving
NutrientUnit
kcal659
fat35g
saturates6g
carbs42g
sugars2g
fibre6g
protein40g
salt2.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, June 2018

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Overall rating

Rating: 5 out of 5.5 ratings
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