Combine couscous, fruit juices, and 200ml boiling water in a bowl and let sit to absorb.
Mix the absorbed couscous with citrus zests, red onion, rocket, and tomatoes.
Caramelise orange zest and sugar in a pan over medium heat for 4-5 minutes until brown.
Add orange segments to the pan and cook for 2-3 minutes until coloured.
Stir in remaining dressing ingredients and remove from heat.
Score the fish skin and dust the fillet with curry powder.
Heat oil in a frying pan and fry sea bass skin-side down for 2 minutes.
Turn the fillet and cook for another 30 seconds until done through.
Serve the sea bass atop the couscous, drizzle with dressing, and garnish with chives.