Imported from TikTok

Roasted Red Pepper Sea Bass with Pearl Couscous

Name: Roasted Red Pepper Sea Bass with Pearl Couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Mediterranean
Ingredients: 1 Sea bass fillet (Skin-on; pat dry); 75 g Large pearl couscous; 200 ml Chicken bone broth or stock (Use chicken bone broth or stock); 2 tbsp Lemon juice (Divided between the couscous and sauce); 120 g Roasted red peppers; 2 tbsp Cottage cheese; 1 Garlic (Clove, minced); 2 tsp Smoked paprika (One teaspoon for the sauce and one teaspoon to season the sea bass); 1.5 tsp Chilli flakes (One teaspoon for the sauce and 0.5 teaspoon for topping; additional amount to taste for the sauce is unspecified); 1 tsp Olive oil spray (For lightly spraying the sea bass); Water or stock (A splash, for blending the sauce; stock can be used); Spinach (A handful); Fresh parsley (Chopped; some is stirred into the couscous and some is used to garnish); Salt (To season the fish, couscous, and sauce and for garnish); Black pepper (To season the couscous); 0.5 tsp Olive oil (For garnish)

Recipe by @channel4served @channel4served · TikTok

Imported by Danielle Davidson on SeeMeCook

Crispy-skinned sea bass is served with pearl couscous cooked in chicken bone broth and a smooth roasted red pepper and cottage cheese sauce. Spinach, parsley, lemon, and chilli finish this high-protein meal.

1 servings15 minMediterranean

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Ingredients

1 Sea bass fillet (Skin-on; pat dry)
75 g Large pearl couscous
200 ml Chicken bone broth or stock (Use chicken bone broth or stock)
2 tbsp Lemon juice (Divided between the couscous and sauce)
120 g Roasted red peppers
2 tbsp Cottage cheese
1 Garlic (Clove, minced)
2 tsp Smoked paprika (One teaspoon for the sauce and one teaspoon to season the sea bass)
1.5 tsp Chilli flakes (One teaspoon for the sauce and 0.5 teaspoon for topping; additional amount to taste for the sauce is unspecified)
1 tsp Olive oil spray (For lightly spraying the sea bass)
Water or stock (A splash, for blending the sauce; stock can be used)
Spinach (A handful)
Fresh parsley (Chopped; some is stirred into the couscous and some is used to garnish)
Salt (To season the fish, couscous, and sauce and for garnish)
Black pepper (To season the couscous)
0.5 tsp Olive oil (For garnish)

Steps

1
Pat the sea bass dry with a kitchen towel, making sure the skin is very dry. Season lightly with smoked paprika and salt.
2
Lightly spray the sea bass with olive oil. Heat a pan until hot, then place the fish skin-side down and cook for 3–4 minutes, until the skin is crispy.
3
Flip the fish and cook for the final minute, until cooked through. Set aside.
4
Cook the pearl couscous in the chicken bone broth or stock according to the couscous package directions; the source does not specify a cooking time.
5
Stir finely chopped parsley and 1 tablespoon lemon juice through the cooked couscous. Season with salt and black pepper.
6
Blend the roasted red peppers, cottage cheese, minced garlic, 1 teaspoon smoked paprika, 1 teaspoon chilli flakes, 1 tablespoon lemon juice, and a splash of water or stock until smooth.
7
Warm the sauce in a pan. Stir in the spinach and cook until wilted.
8
Add chilli flakes and salt to taste to the sauce.
9
Spoon the couscous onto a serving dish and place the red pepper sauce to the side. Set the crispy sea bass on top of the sauce.
10
Garnish with olive oil, 0.5 teaspoon chilli flakes, chopped parsley, and salt.

Notes

The source states a total time of 15 minutes and one serving. It also describes the dish as containing 48 g protein and 560 calories. The spinach amount is given only as a handful, and the sauce's additional chilli and salt are to taste. The couscous cooking directions and time are not specified.