Sea bass & artichoke salad

artichoke fibre midweek meal salads sea bass vitamin c

N/A

Source

Ingredients

100g couscous

175g pack chargrilled artichokes , roughly chopped

½ tsp Dijon mustard

1½ tbsp olive oil

½ small pack dill , leaves finely chopped

½ small pack parsley , leaves finely chopped

1 lemon , zested and juiced

2large handfuls watercress

2 sea bass fillets

Method

Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.

Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.