Sea bass with spinach, cous cous salad with a yogurt dressing Recipe

Baked sea bass served with a cous cous salad, garlicky spinach and herb yogurt.

  • Preparation
  • Cooking time
  • Rest time
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(17 votes) 4.3/5
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  • For the fish
  • Sea bass fillet(s) 150g : 6 whole
  • Lemon(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Fresh thyme : 12 sprig
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 20 ml
  • For the sauce
  • Greek yogurt : 250 g
  • Flat leaf parsley : 0.25 bunch
  • Chive(s) : 0.25 bunch
  • Fresh mint : 0.25 bunch
  • For the vegetables
  • Baby spinach leave(s) : 100 g
  • Garlic clove(s) : 2 bulb
  • Olive oil : 300 ml
  • Lemon(s) : 0.5 whole
  • For the rest of the recipe
  • Couscous : 300 g
  • Shallot(s) : 1 whole
  • Feta : 100 g
  • Broccoli : 1 whole
  • Pine kernel(s) : 50 g
  • Fresh mint : 0.25 bunch
  • Water : 300 ml
  • Maldon salt : 3 pinch(es)

    Preheat the oven to 200'C.

    Pin-bone the fish, remove any scales and then season with salt and pepper. Add some lemon zest and a few sprigs of thyme. Place on a baking tray and bake for 7-8 minutes.


    Pick and chop the herbs and then mix through the yogurt.


    Peel and dice the shallot. Break the feta cheese in to small pieces. Separate the broccoli and cook for 2 minutes in salted boiling water. Roast the pine nuts in the oven at 180'c for 6 minutes. Pick the mint and chop.

    Add a splash of olive oil and the 3 pinches of salt to couscous and stir well. Bring the 300ml of water to boil pour over the couscous and cover with cling film. Leave for 5 minutes. Break the couscous up with a fork and then fold in the feta, broccoli, pine nuts and mint. Check the seasoning. Wash and dry the spinach. Peel and mince the garlic.

    Heat a frying pan until hot and add the olive oil. Cook the spinach with the garlic and a pinch of salt. Once the leaves have wilted, squeeze on the lemon juice and keep warm.

  • 4. TO SERVE

    Place some couscous in the middle of the plate using a stainless steel ring. Spoon some spinach on top of the couscous. Place the fish on top of the spinach and serve with a dollop of the herb yogurt.

Chef's tip

«Be careful not to overcook the fish. When the thickest part of the fillet is white it is cooked.»

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