Loup de mer with Couscous
Loup de mer with couscous is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pieces sea bass fillet (about 160 g)
- 1 tsp salt
- 0.5 tsp pepper (freshly ground)
- 4 untreated oranges
- 2 untreated lemons
- 250 g instant couscous
- 200 ml olive oil
- Paprika peppers (one yellow and one green each)
Instructions
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1.
Wash the sea bass fillets, pat dry and season with salt and pepper.
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2.
Thinly peel 2 oranges and 1 lemon with a sharp knife. Cut the peels into very fine strips, blanch in boiling water for about 30 seconds, then drain, shock in cold water and let drain again.
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3.
Prepare the couscous according to package instructions.
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4.
Wash, trim, halve, seed, remove all white membranes from the peppers and dice finely.
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5.
Heat 1 tbsp olive oil in a pot, sauté the peppers while stirring for about 2 minutes, then remove from heat. Add the couscous and blanched citrus peel strips, season with salt and pepper, mix well and keep warm.
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6.
Juice all oranges and lemons and bring to a boil in a small saucepan. Reserve 2 tbsp of olive oil, discard the rest, stir in the juice and season with salt and pepper.
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7.
Heat 2 tbsp oil in a skillet and sear each sea bass fillet for about 2 minutes on each side until golden.
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8.
Plate the tabbouleh on warmed plates, place the fish fillets on top and pour the citrus‑pepper sauce over them.
