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

Ingredients for people


    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)
Method
  • 1For the fish

    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.


  • 2For the sauce

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

  • 3For the couscous salad and the spinach

    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.

  • 4To 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.»

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

Rate this recipe :

(13 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h

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