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Sea bass & artichoke salad

Sea bass & artichoke salad served on a plate

Sea bass & artichoke salad

Name: Sea bass & artichoke salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 100g couscous; 175g pack chargrilled artichokes roughly chopped; ½ tsp Dijon mustard; 1½ tbsp olive oil; ½ small pack dill leaves finely chopped; ½ small pack parsley leaves finely chopped; 1 lemon zested and juiced; 2large handfuls watercress; 2 sea bass fillets

Elena Silcock

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.8 out of 5.9 ratingsRate

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Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate

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Ingredients

Nutrition

Units:

MetricUS

100g couscous
175g pack chargrilled artichokes

roughly chopped
½ tsp Dijon mustard
1½ tbsp olive oil
½ small pack dill

leaves finely chopped
½ small pack parsley

leaves finely chopped
1 lemon

zested and juiced
2large handfuls watercress
2 sea bass fillets

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Nutrition: Per serving

kcal659
fat35g
saturates6g
carbs42g
sugars2g
fibre6g
protein40g
salt2.1g

Method

step 1

Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
step 2

Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.

Recipe from Good Food magazine, June 2018

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A star rating of 4.8 out of 5.9 ratings

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