Olive Tapenade Sea Bass & Couscous

• Sea bass(600 g)
• Couscous(180 g)
• Black Olives(120 g)
• Capers(2 tbsp)
• Garlic(2 cloves)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Olive oil(4 tbsp)
• Cherry Tomatoes(200 g)
• Baby Spinach(100 g)
• Vegetable Broth(200 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Finely chop {Black Olives}, {capers}, {Garlic}, and {Fresh parsley}. Zest and juice {Lemon}. Mix half the lemon juice with the chopped olive mixture and {Olive oil} to make a coarse tapenade.

   ~10 min

2. 2

   Place {Couscous} in a heatproof bowl with {Vegetable Stock}, the remaining lemon zest, {Salt}, and a little of the {Black pepper}. Cover and leave for 5 minutes.

   ~5 min

3. 3

   Heat {Olive oil} in a large frying pan over medium-high heat. Season {Sea bass} with a little extra salt and pepper, then cook skin-side down first for 3 minutes. Flip and cook for 2 more minutes until just opaque and lightly golden.

   ~5 min

4. 4

   Add {Cherry Tomatoes} to the same pan with {Olive oil} and cook for 3 minutes until they soften and start to burst. Stir in {Baby Spinach} just until wilted.

   ~3 min

5. 5

   Fluff the couscous with a fork, then fold in the wilted vegetables and any pan juices. Spoon onto plates, set the {Sea bass} on top, and finish with the olive tapenade.

   ~5 min