- Add half of the chopped parsley and all of the lemon zest and juice to the couscous before cooking it as per packet instructions.
- 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.
- Stuff the sea bass with lemon and oven roast according to pack instructions.
- 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!