Pan-Seared Bass with Warm Couscous Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 213
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 14
- Cholesterol
- 75
- Sodium
- 262
- Total: 25 min
- Active: 25 min
Ingredients
One 5.8-ounce box couscous
4 fillets, skin-on bass
Juice of 1 1/2 lemons
Kosher salt and freshly ground black pepper
8 tablespoons (1/4 pound) unsalted butter
2 tablespoons finely diced shallots
1 tablespoon capers
2 cloves garlic, thinly sliced
1/4 cup diced cucumber (seeded, if necessary)
1/4 cup diced and seeded plum tomatoes
2 tablespoons finely diced red onions
1 tablespoon finely chopped parsley
Directions
- Make the couscous according to the package directions and keep warm.
- Meanwhile, score the bass skin by penetrating it only slightly with a sharp knife and creating a 1 1/2-inch-long slit in each fillet.
- Heat a large nonstick skillet over high heat for 1 minute.
- Meanwhile, sprinkle the fillets with the juice of 1 lemon, then season with salt and pepper.
- Add the butter to the skillet and let melt. Add the fish skin-side down and gently press the center of the flesh on each fillet for about 10 seconds to ensure that the skin stays flat and can get crispy.
- Reduce the heat to medium. Add the shallots, capers and garlic around the fish and cook, spooning the butter over the fish, until the fish is cooked through, about 3 minutes.
- Transfer the fish, skin-side up, to a plate and remove the skillet from the heat. Add the couscous, cucumbers, tomatoes, onions, parsley and the remaining juice of 1/2 lemon to the skillet and toss to coat and combine.
- Serve the couscous salad on plates and top each with 2 fish fillets. Enjoy!