Seared Sea Bass
with Pearl Couscous and Mediterranean Tomato Sauce- Bar
- Blé
- Soya
- Sulfites
- Soya
- Gluten
- Peut contenir des traces d’allergènes
- Blé
- Lait
- Sulfites
- Oeuf
- Poisson
- Noix
- Moutarde
- Arachides
- Sésame
- Triticale
- Crustacés
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.
Ingrédients
280 g
Loup de mer
(Contient : Bar)
¾ tasse(s)
Couscous perlé
(Contient : Blé Peut contenir : Soya, Gluten)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
30 g
Olives mélangées
(Peut contenir : Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
7 g
Basilic
1 pièce(s)
Poivron
7 g
Mélange d'épices méditerranéen
(Peut contenir : Soya, Blé, Lait, Sulfites, Noix, Moutarde, Arachides, Sésame)
2 cs
Tartinade à l'ail
(Contient : Soya Peut contenir : Lait, Sulfites)
4 g
Flocons de piment
(Peut contenir : Soya, Blé, Lait, Sulfites, Noix, Moutarde, Arachides, Sésame, Triticale)
4 cs
Vin blanc de cuisine
(Contient : Sulfites Peut contenir : Soya, Gluten, Blé, Lait, Sulfites, Oeuf, Poisson, Noix, Moutarde, Sésame, Crustacés)
113 g
Petites tomates
Non inclus dans la livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Valeurs nutritionnelles
Matériel
Instructions
- 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.
