I created this recipe, like so many of us do, to use up some ingredients I had lingering in the fridge and store cupboard. But they had to go with the 2 sea bass filets I had just bought!
Ingredients for 2 to 3
100 gm Giant Cous Cous – I use Merchant Gourmet brand
A little olive oil
1 tulip shallot diced
Half a red pepper thinly sliced
A bunch of flat leaf parsley
400 gm tinned tomatoes
1 red chilli deseeded and sliced thinly
2 sea bass fillets – or any white fish frankly!
A little water
- Cook the cous cous as per the packet instructions – I pan fry them gently in a little olive oil for 5 minutes then add about 100 gm of water and let them simmer gently away for about 15 minutes. Then drain and put to one side.
- In a wok or large saute pan, heat a tablespoon of olive oil and add the chopped shallot, red pepper and chilli. Fry gently til the onion softens and starts to turn a little golden.
- Add the tomatoes and stir. Season to taste.Cook gently for around 20 minutes. til you have a nice velvety sauce.
- Now add the cous cous and stir.
- In a separate frying pan cook the fish in a little olive oil – skin side down first for 2 minutes then gently turn and cook for another 2 minutes. Remove from pan and flake away the white meat from the skin and add to the sauce. Gently move it around and then add a handful of chopped parsley.
Simple, I know, but stunning and sexy as fish suppers go!