INGREDIENTS
1 sea bass, scaled and gutted
Sea salt
Black pepper
Extra virgin olive oil, to drizzle
Rosemary sprigs
Handful of large basil leaves
2 large garlic cloves, peeled and thinly sliced
1/2 lemon, cut into wedges
For the couscous:
1/2 lb. couscous
Finely grated zest of 1 lemon
1 tender rosemary sprig; leaves stripped and finely chopped
10 oz boiling orange juice or vegetable stock
1/2 lb. peas, thawed if frozen
Juice of 1/2 lemon
4 TBSP extra virgin olive oil
Bunch of flat leaf parsley, chopped
DIRECTIONS
Heat oven to 400-degrees.
With a sharp knife, score the sea bass on both sides and rub all over with salt, pepper and a small drizzle of olive oil.
Pick the rosemary sprigs off the hard stems.
Roll a large basil leaf tightly around each rosemary sprig.
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 rosemary.
Bake for 15 to 20 minutes until the flesh is 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, chopped rosemary and some seasoning into a large bowl and pour over the boiling juice or stock.
Cover with Saran Wrap and leave for 5 minutes.
Cook the peas in boiling water 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.
Drain the peas and add to the couscous along with the dressing and chopped parsley.
Toss to mix.
Serve the fish with the warm couscous and steamed green beans.
