Sea Bass Stuffed with Couscous and Cherry Tomato Salad Recipe Video
For preparing Sea Bass Stuffed With Griddled Vegetable Couscous you can use a large non-stick frying pan if you haven't got a griddle pan. Watch the video below and serve ea Bass Stuffed With Griddled Vegetable Couscous with its best accompaniment that is cherry tomao salad! It involves a lot of ingredients so go for shopping. Believe me all the efforts will be worth. Enjoy your sea bass recipe.
Ingredients
| Sea bass | 1 1⁄5 Kilogram, scaled, gutted and filleted (2 Fresh Fish - 600 Grams Each, Processed To 4 X 75 Gram Prepared Fillets) | |
| Fennel bulb | 1 , trimmed and cut into 8 slices | |
| Cold water | 75 Milliliter | |
| Fresh thyme sprigs | 2 | |
| Garlic | 1 Clove (5 gm), peeled and lightly crushed with the back of a knife | |
| Chicken bouillon/0.25 chicken stock cube | 1 Teaspoon | |
| Quick cook couscous | 75 Milliliter (Use A Measuring Jug) | |
| Courgette | 1⁄2 Small, roughly diced | |
| Aubergine | 50 Gram, roughly diced (About 0.25 Medium Aubergine) | |
| Red pepper | 1⁄2 Small, deseeded and roughly diced | |
| Extra virgin olive oil | 4 Teaspoon | |
| Spring onion | 2 , trimmed and finely sliced | |
| Chopped fresh coriander | 3 Tablespoon (A Good Handful Of Fresh Coriander) | |
| Red wine vinegar | 1 Tablespoon | |
| Cherry plum tomatoes | 75 Gram, quartered lengthways | |
| Miniature capers | 15 Gram, drained | |
| Pitted black olives | 15 Gram, sliced | |
| Marinated anchovies | 15 Gram, chopped | |
| Red onion | 1⁄2 Small, peeled and very finely sliced | |
| Basil leaves | 15 Gram, shredded | |
| Extra virgin olive oil | 1 Tablespoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| Balsamic vinegar | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1952 Calories from Fat 720
% Daily Value*
Total Fat 79 g121.2%
Saturated Fat 9.9 g49.7%
Trans Fat 0 g
Cholesterol 492 mg164%
Sodium 2416.4 mg100.7%
Total Carbohydrates 61 g20.2%
Dietary Fiber 16.1 g64.4%
Sugars 11.2 g
Protein 236 g471.3%
Vitamin A 188.2% Vitamin C 275.5%
Calcium 43.8% Iron 48.5%
*Based on a 2000 Calorie diet
Directions
# To make the couscous, pour the water into a small pan and add the thyme and garlic. Bring to the boil, remove from the heat and stir in the bouillon or stock cube until dissolved. Put the couscous in a large bowl and pour the seasoned water over. Stir well then cover the bowl with cling film and set aside for 15 minutes.
# Warm a griddle pan over a high heat. Toss the courgette, aubergine and pepper in 2 tsp of the olive oil and place on the griddle. Cook for about 5 minutes, turning once or twice until lightly charred. Remove from the heat.
# Take the cling film off the couscous and remove the thyme and garlic. Use a fork to separate the grains. Add the charred vegetables, remaining 2 tsp olive oil, spring onions, coriander and vinegar. Toss well together and season to taste with salt and freshly ground black pepper.
# To prepare the sea bass, preheat the oven to 220°C/Gas 7. Score each fish fillet though the skin three times. Cut 12 pieces of kitchen string each one about 20cm long. Place one of the fish fillets on a board, skin-side down. Season with salt and pepper. Spoon half the couscous mixture over the fish, spreading down the centre and almost all the way to the sides. Top with a second fish fillet, skin-side up, and tie securely with string to contain the filling use 5-6 lengths of string for each fish. Repeat the method with the remaining fish fillets and couscous. Transfer the stuffed fish to a large plate and drizzle with 1 tsp oil. Turn both fish gently to lightly coat in the oil.
# Wipe the griddle pan with a clean damp cloth then place over a high heat. Cook the fish on each side for about a minute until the skin is crisp and golden, turning carefully with tongs or a palette knife. Drizzle 1 tsp of the oil over a large baking tray. Arrange the sliced fennel on top. Put the fish on top of the fennel, drizzle with the remaining 2 tsp oil and bake for about 15-20 minutes until cooked.
# While the fish is cooking, make the tomato salad by tossing all the ingredients together in a bowl. Season to taste. Remove the fish from the oven and carefully transfer to a chopping board. Cut each fish in half. Arrange the cooked fennel on four plates. Top with the fish and spoon the tomato salad over to serve.
# Warm a griddle pan over a high heat. Toss the courgette, aubergine and pepper in 2 tsp of the olive oil and place on the griddle. Cook for about 5 minutes, turning once or twice until lightly charred. Remove from the heat.
# Take the cling film off the couscous and remove the thyme and garlic. Use a fork to separate the grains. Add the charred vegetables, remaining 2 tsp olive oil, spring onions, coriander and vinegar. Toss well together and season to taste with salt and freshly ground black pepper.
# To prepare the sea bass, preheat the oven to 220°C/Gas 7. Score each fish fillet though the skin three times. Cut 12 pieces of kitchen string each one about 20cm long. Place one of the fish fillets on a board, skin-side down. Season with salt and pepper. Spoon half the couscous mixture over the fish, spreading down the centre and almost all the way to the sides. Top with a second fish fillet, skin-side up, and tie securely with string to contain the filling use 5-6 lengths of string for each fish. Repeat the method with the remaining fish fillets and couscous. Transfer the stuffed fish to a large plate and drizzle with 1 tsp oil. Turn both fish gently to lightly coat in the oil.
# Wipe the griddle pan with a clean damp cloth then place over a high heat. Cook the fish on each side for about a minute until the skin is crisp and golden, turning carefully with tongs or a palette knife. Drizzle 1 tsp of the oil over a large baking tray. Arrange the sliced fennel on top. Put the fish on top of the fennel, drizzle with the remaining 2 tsp oil and bake for about 15-20 minutes until cooked.
# While the fish is cooking, make the tomato salad by tossing all the ingredients together in a bowl. Season to taste. Remove the fish from the oven and carefully transfer to a chopping board. Cut each fish in half. Arrange the cooked fennel on four plates. Top with the fish and spoon the tomato salad over to serve.
Editors Review
Sea bass stuffed with couscous and tomato salad is a delicious dish which can be prepared easily. Watch the video to see how you can also make it at your home and delight your family with this wonderful treat.Chef
