Spiced Sea Bass Fillet with Citrus and Rocket Couscous and Caramelised Orange Vinaigrette

Pan-seared spiced sea bass served over citrus-infused couscous with a sweet caramelised orange vinaigrette and fresh rocket.

Healthy Quick Seafood High Protein

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

104.1g

per serving

104.1 g total

Fat

62.4g

per serving

62.4 g total

Protein

51.5g

per serving

51.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

tbsp

White Wine Vinegar

Fruits

unit

Orange

juice only

unit

Lime

juice only

unit

Lemon

juice only

unit

Orange

zest only

unit

Lime

zest only

unit

Lemon

zest only

unit

Orange

zested and segmented

0.5

unit

Orange

juice only

GrainsCereals

100

Couscous

Liquids

200

Water

boiling

NutsSeeds

tsp

Curry Powder

tsp

Chives

fresh, finely chopped

OilsFats

tbsp

Olive Oil

tbsp

Oil

Seafood

170

Sea Bass Fillet

Vegetables

0.5

unit

Red Onion

finely chopped

handful

Cherry Tomatoes

deseeded and finely chopped

handful

Rocket

finely chopped

Method

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.