Grilled Seabass on Couscous

By: Maxine Dewhurst @events_with_maxine

Prep Time

30 Minutes

Cooking Time

30 Minutes

Preference

Parev

Ingredients

Seabass fillets
1 lemon
olive oil
sea salt
black pepper
fennel seeds
1 package Israeli pasta couscous
1 sweet potato
3 assorted peppers
2 medium red onions
dried parsley

Method

  1. In a large bowl, squeeze half a lemon for each 2 fillets. Add 1 tablespoon olive oil, black pepper, a little sea salt and 1 tablespoon fennel seeds. Stir well to mix and blend flavours. Add fish fillets and marinate for 5-10 minutes.
  2. Line grill pan with foil. Preheat grill, place fish fillets skin or outer side up on pan, spoon over the remaining marinade. Grill on high for 5 minutes, until skin is shrinking and crinkly or fish is starting to turn opaque.
  3. Switch off grill and leave fish to stand while preparing couscous.⁠
  4. Finely dice sweet potato, peppers, and onions.
  5. Mix with enough extra virgin olive to coat. Pour onto a parchment lined baking tray, and roast at 200-220 C for about 15 min or until soft.
  6. Preheat a large saucepan, add 1 tablespoon oil, add the dry couscous and stir well to coat evenly.
  7. Pour over boiling water to 1 inch above the couscous, cover pan and cook for 10 min until tender, drain and mix in the vegetables, black pepper and salt to taste. Add 2 tablespoons dried parsley and stir to incorporate.⁠
  8. Remove grill pan from grill and reheat grill, turn fish fillets over in the grill pan.
  9. In the original marinade bowl, squeeze the second lemon half, add 1 tablespoon olive oil, black pepper, 1 tablespoon fennel seeds and mix well. Spoon over the fish fillets.
  10. Return fish to the glowing grill for 3-4 minutes until hot and just tinged with colour at the tail end.
  11. Pour couscous mixture onto a large serving platter and flatten in the centre. Place fish fillets on the couscous and garnish with fresh parsley or dill sprigs. Serve hot or warm.⁠
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