Sea Bass with Israeli Couscous

20 INGREDIENTS • 12 STEPS • 20MINS

Sea Bass with Israeli Couscous

Savor a delicious Sea Bass with Israeli Couscous, featuring seared sea bass filets served over a bed of warm couscous and topped with a rich tomato sauce. Finished with fresh lemon zest and a touch of Calabrian chilies, this dish offers a flavorful blend of Mediterranean ingredients.
Love This Recipe?
Savor a delicious Sea Bass with Israeli Couscous, featuring seared sea bass filets served over a bed of warm couscous and topped with a rich tomato sauce. Finished with fresh lemon zest and a touch of Calabrian chilies, this dish offers a flavorful blend of Mediterranean ingredients.
author_avatar
MasterChef
Amateur chefs compete to become a culinary master and earn the title MasterChef. Stream entire seasons on Hulu.
20MINS
Total Time
$8.72
Cost Per Serving
Ingredients
Servings
1
us / metric
Lemon
1
Lemon, zested, juiced
Sea Bass
Sea Bass Fillet
1 piece
(8 oz)
Sea Bass Fillet
Tomato Sauce
Eggplant
1/2 cup
Eggplant, diced
Shallot
1
Sliced Shallot
Garlic
1 head
Sliced Garlic
Heirloom Cherry Tomato
6
Heirloom Cherry Tomatoes
White Wine
2 Tbsp
White Wine
Tomato Purée
2 Tbsp
Tomato Purée
Vegetable Stock
3 Tbsp
Vegetable Stock
Olives
2 Tbsp
Sliced Olives
Sun-Dried Tomatoes
4
Sun-Dried Tomatoes
Calabrian Chili Pepper
1
Sliced Calabrian Chili Pepper
Fresh Oregano
1 sprig
Torn Fresh Oregano
Salt
to taste
Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Olive Oil
to taste
Olive Oil
Couscous
Israeli Couscous
1 cup
Israeli Couscous
Water
1 cup
Water
Lemon Juice
1 Tbsp
Lemon Juice
Sea Salt
2 Tbsp
Sea Salt
Love This Recipe?
author_avatar
MasterChef
Amateur chefs compete to become a culinary master and earn the title MasterChef. Stream entire seasons on Hulu.
Cooking InstructionsHide images
step 1
Cook the couscous: Boil Water (1 cup) with Sea Salt (2 Tbsp).
step 2
Add Israeli Couscous (1 cup) and let cook until fluffy.
step 3
Make tomato sauce: Start by heating a pan and adding a Olive Oil (to taste), start with Eggplant (1/2 cup) and let brown and soften. Grate some Lemon (1) and season.
step 4
Remove eggplant and set aside.
step 5
Add Olive Oil (to taste) and add Shallot (1) and Garlic (1 head) to pan, let soften.
step 6
Add Sun-Dried Tomatoes (4) and Calabrian Chili Pepper (1) pieces, along with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 7
Deglaze with White Wine (2 Tbsp), add Vegetable Stock (3 Tbsp) and Tomato Purée (2 Tbsp), and mix.
step 8
Add Heirloom Cherry Tomatoes (6), Olives (2 Tbsp), cooked Eggplant, and Fresh Oregano (1 sprig).
step 9
Add a tablespoon of olive oil and lemon zest to finish. Take off heat.
step 10
Meanwhile, heat separate pan with olive oil, season Sea Bass Fillet (1 piece) and sear skin side down; flip fish after 4- 5 min.
step 11
Add Lemon Juice (1 Tbsp) to couscous.
step 12
Assemble: Plate couscous, top with tomato sauce and fish, garnish with lemon wedge.
step 12 Assemble: Plate couscous, top with tomato sauce and fish, garnish with lemon wedge.
RECIPES TAG
Dairy-Free
Date Night
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Mother's Day
Mediterranean
Middle Eastern
top