Fred’s butterflied sea bass with couscous and a tomato and radish salad

  1. Add half of the chopped parsley and all of the lemon zest and juice to the couscous before cooking it as per packet instructions.

  2. Mix the beef tomatoes, radishes and red onion in a separate bowl. Season with a good pinch of salt and a nice drizzle of the olive oil. Add the remaining half of the chopped parsley. Mix together.

  3. Stuff the sea bass with lemon and oven roast according to pack instructions.

  4. Pile the couscous onto a serving plate with the salad on the side and top with the fish.

I really like a good lemony hit with my fish, so I stuff my butterflied bass with an extra lemon sliced up!

What you’ll need:

  • 1 pack of Fred’s beautifully butterflied sea bass + lemon and parsley
  • Handful of parsley, chopped
  • 2 lemons, one of them juiced and zested
  • 1 cup of couscous
  • 3 beef tomatoes, chopped
  • 5 radishes, chopped
  • 1 red onion, chopped
  • Extra virgin olive oil