Baked Sea bass with Vegetable Couscous


Really heathy choice. White fish – low in fat, high in protein and vitamins.  Was inspired by Gordon Ramsey.


2 sea basses, scaled and gutted

sea salt and black pepper

olive oil

2 large garlic cloves, peeled and thinly sliced

basil leaves or parsley leaves

1/2 lemon, cut into wedges


250g couscous

finely grated zest of 1 lemon

300 ml chicken stock

juice of 1/2 lemon

2 tomatoes, chopped

half of eggplant, chopped

half of zucchini, chopped

4 tbsp. extra virgin olive oil

bunch of flat leaf parsley, chopped



Heat the oven to 400° F. Score the fish on both sides and rub all over with salt, pepper and a small drizzle of olive oil. One leaf of parsley insert into the slashes in the fish along with the garlic slices.

Lay the sea bass on a lightly oiled foil-lined baking tray. Stuff the cavity with the lemon wedges and remaining parsley. Bake for 15 to 20 minutes until the flesh is opaque and just cooked through – you should be able to pull out a fin easily.


Prepare the couscous while the fish is in the oven.

Put the couscous, lemon zest and some seasoning into a large bowl and pour over the boiling water or stock. Cover with cling film and leave for 5 minutes. Meanwhile, cook eggplant and zucchini in a pan for 3 to 4 minutes until tender.

For the dressing, mix the lemon juice with the olive oil and some seasoning to taste. Once the couscous has absorbed all the liquid, fluff it up with a fork. Add cooked vegetables with tomatoes to the couscous along with the dressing and chopped parsley. Toss to mix.


Serve the fish with the warm couscous



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