• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
Favorite
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 140g fillet of seabass (skinned)
  • 15g mixed roasted herbs and spices
  • 50g watercress and spring onion creme fraiche (available commercially in a tub)
  • 150g bell pepper and thyme couscous
  • 20g fresh watercress (a small bunch)
  • 10g keta (salmon) eggs
  • 60ml lemon butter sauce
  • 60ml olive oil
  • Seasoning to taste

Instructions

  1. HEAT olive oil in a frying pan. Dip the seabassinto the spices, herbs, salt and pepper.
  2. Saute the seabass gently in the pan with the skin side down first. Ensure that it becomes crispy, then turn it over and cook the other side.
  3. Warm the couscous preparation until desired consistency is reached, arrange on the centre of a large dinner plate.
  4. Place the fish gently on the couscous and then top it off with a large spoon of the watercress and spring onion creme fraiche.
  5. Decorate the plate with salmon eggs and watercress. Serve with the lemon butter sauce.

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