Seared Sea Bass
with Pearl Couscous and Mediterranean Tomato Sauce- Sea bass
- Wheat
- Soy
- Sulphites
- Soy
- Gluten
- May contain traces of allergens
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- Mustard
- Peanuts
- Sesame
- Triticale
- Crustaceans
Skip the plan ticket and bring the Mediterranean home! This Siciliy-inspired supper features sea bass, seared to perfection, on a saucy bed of hearty tomato sauce and quick-cooking pearly couscous.
Ingredients
280 g
Sea Bass
(Contains: Sea bass)
¾ cup
Pearl Couscous
(Contains: Wheat May be present: Soy, Gluten)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
7 g
Basil
1 unit(s)
Sweet Bell Pepper
7 g
Mediterranean Spice Blend
(May be present: Soy, Wheat, Milk, Sulphites, Tree nuts, Mustard, Peanuts, Sesame)
2 tbsp
Garlic Spread
(Contains: Soy May be present: Milk, Sulphites)
4 g
Chili Flakes
(May be present: Soy, Wheat, Milk, Sulphites, Tree nuts, Mustard, Peanuts, Sesame, Triticale)
4 tbsp
White Cooking Wine
(Contains: Sulphites May be present: Soy, Gluten, Wheat, Milk, Sulphites, Egg, Fish, Tree nuts, Mustard, Sesame, Crustaceans)
113 g
Baby Tomatoes
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core and cut peppers into 1/4-inch pieces.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Heat a medium pot over medium-high heat. Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until softened.
- Add half the Mediterranean Spice Blend and chili flakes. Cook for 1 min, stirring often, until fragrant.
- Add wine. Cook for 2 min, stirring occasionally, until reduced by half.
- Add crushed tomatoes, baby tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Bring to simmer. Reduce heat to low and cook for 10-12 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, pat sea bass dry with paper towels, then season with remaining Mediterranean Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 servings, cook sea bass in two batches, using 1/2 tbsp oil per batch.) Cook for 4-5 min, until skin is crispy. Flip and cook for 2-3 min, until sea bass is opaque and cooked through.**
- Meanwhile, to the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- Add garlic spread. Toss until melted and coated. [tester, this is all happening simultaneously and should be done in 20 min, but please confirm.]
- To pot with couscous, add sauce and olives. Season with salt and pepper, then toss to coat.
- Divide couscous between plates.
- Top with sea bass.
- Roughly tear basil and sprinkle over top.
