Seared Sea Bass
with Pearl Couscous and Mediterranean Tomato Sauce
Skip the plan ticket and bring the Mediterranean home! This Siciliy-inspired supper features sea bass, seared to perfection, on a saucy bed of hearty tomato sauce and quick-cooking pearly couscous.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
280 g
Loup de mer
(Contient Bar)
¾ tasse(s)
Couscous perlé
(Contient Blé)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
7 g
Basilic
1 pièce(s)
Poivron
8 g
Mélange d'épices méditerranéen
(Peut contenir Sésame, Noix, Triticale, Lait, Soya, Arachides, Blé, Sulfites, Moutarde)
2 cs
Tartinade à l'ail
(Contient Soya Peut contenir Sulfites, Lait)
4 g
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
113 g
Petites tomates
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Bring a large pot of salted water to a boil over high.
- Meanwhile, core and cut peppers into 1/4-inch pieces.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Heat a medium pot over medium-high heat. Add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until softened.
- Add half the Mediterranean Spice Blend and chili flakes. Cook for 1 min, stirring often, until fragrant.
- Add wine. Cook for 2 min, stirring occasionally, until reduced by half.
- Add crushed tomatoes, baby tomatoes and 1/4 cup (1/2 cup) water. Season with salt and pepper.
- Bring to simmer. Reduce heat to low and cook for 10-12 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, pat sea bass dry with paper towels, then season with remaining Mediterranean Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 servings, cook sea bass in two batches, using 1/2 tbsp oil per batch.) Cook for 4-5 min, until skin is crispy. Flip and cook for 2-3 min, until sea bass is opaque and cooked through.**
- Meanwhile, to the boiling water, add couscous. Cook uncovered for 8-10 min, stirring occasionally, until tender.
- Strain couscous, then return to the pot, off heat.
- Add garlic spread. Toss until melted and coated. [tester, this is all happening simultaneously and should be done in 20 min, but please confirm.]
- To pot with couscous, add sauce and olives. Season with salt and pepper, then toss to coat.
- Divide couscous between plates.
- Top with sea bass.
- Roughly tear basil and sprinkle over top.