Baked sea bass served with a cous cous salad, garlicky spinach and herb yogurt.
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.
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.
«Be careful not to overcook the fish. When the thickest part of the fillet is white it is cooked.»