A Sea Bass and Giant Cous Cous Supper

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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!

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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

Method

  1. 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.
  2. 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.
  3. Add the tomatoes and stir. Season to taste.Cook gently for around 20 minutes. til you have a nice velvety sauce.
  4. Now add the cous cous and stir. 
  5. 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!

 

 

 

 

 

Pan fried trout fillets with a basil and lime mayo, balsamic mange tout and buttered Jersey Royals…

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Pan fried trout fillets with a basil and lime mayo, balsamic mange tout and buttered Jersey Royals...

Friday night is fish night but I wanted something so simple I could do it standing on my head whilst imbibing a glass or two of a rather fine cabernet sauvignon. Well, this is it. The trout was gently pan fried in olive oil, turned after five minutes and the skin removed with a fish slice. Then I cooked it for another 3 minutes. The Jersey Royals I had sliced prior to boiling them for 15 minutes, then draining them and adding a large wedge of butter, a dash of sea salt and a spritz or two of black pepper.

The mange tout I popped in a hot oiled wok for 4 minutes, then added several dashes of crema di balsamico before serving it alongside the trout and the potatoes. I had earlier added 4 tablespoons of mayo to a bowl with the juice of half a lime and several basil leaves roughly torn. Stir it round then gently tickle it along the cooked trout.

A wonderful Friday feast that makes you feel healthy just by looking at it.

The mange tout gives the dish a little crunch and the flavours simply skip off the plate.