MEDITERRANEAN SEA BASS AND COUSCOUS
- WineCheeseScallops
- 12 hours ago
- 6 min read
Elegant yet easy, this Mediterranean Sea Bass and Couscous is a dish that brings the sun-kissed flavors of the coast right to your dinner table. Perfectly seared sea bass is finished in the oven with lemon slices, fresh dill, and red onion for an aromatic, citrus-forward entrée. It’s served over a bed of pearl couscous infused with garlic, tomatoes, and herbs—comforting, light, and utterly delicious.
Whether you're entertaining guests or treating yourself to something special on a weeknight, this meal feels like a restaurant-worthy plate with minimal stress. The zesty lemon-oregano vinaigrette ties everything together with a punch of flavor that’s bright, fresh, and unforgettable.
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Sea Bass:
Sea bass is known for its mild, buttery flavor and firm, flaky texture, making it a favorite among fish lovers and picky eaters alike. When pan-seared and finished in the oven, it develops a golden crust while staying moist and tender. It’s the perfect blank canvas for fresh herbs, lemon, and a light Mediterranean sauce.
Pearl Couscous:
Also known as Israeli couscous, these small, round pasta pearls are chewy, satisfying, and great for absorbing flavor. Unlike traditional couscous, pearl couscous is toasted before boiling, giving it a nutty depth. In this dish, it soaks up the lemony vinaigrette, garlic, and fresh dill to become a flavor-packed base.
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Origin Story | MEDITERRANEAN SEA BASS AND COUSCOUS
This dish is a nod to breezy Mediterranean cooking—where simple, vibrant ingredients come together in a clean, flavorful way. We were inspired by coastal meals eaten alfresco: the fresh fish, the zippy vinaigrettes, the garden herbs scattered over everything.
It’s also a celebration of texture and balance. The fish is seared to a crisp and finished with citrus steam in the oven. The couscous provides a warm, starchy base that’s studded with bright tomatoes and layered with herbs. Together, they create a complete dish that feels light but deeply satisfying.
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Tips, Serving Suggestions, or Storage Advice
Use fresh herbs: Dill and oregano are essential to the flavor—avoid dried substitutions if possible.
Zest the lemons first:Â Before slicing or juicing, zest the lemons to get full use of the fruit if you want extra punch.
Don’t overcrowd the pan: Sear fish in batches if needed so they brown instead of steam.
Test doneness gently:Â Sea bass is done when it flakes easily with a fork but still feels moist inside.
Watch your couscous: Once it’s tender and most of the broth is absorbed, remove from heat to avoid overcooking.
Whisk sauce slowly:Â Drizzle the oil into the lemon mixture while whisking to help the vinaigrette emulsify.
Prep ahead:Â The sauce and couscous can be made ahead and gently reheated for quicker assembly.
Garnish with flair:Â Use extra dill sprigs and lemon slices for a fresh, restaurant-quality look.
Substitutions work: Try halibut, snapper, or cod if sea bass isn’t available.
Leftovers reheat well:Â Gently reheat the fish and couscous together in a covered skillet over low heat.
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Unique Recipe Qualities
Combines protein, starch, and sauce into one cohesive meal.
Vibrant lemon-oregano vinaigrette adds Mediterranean flair.
Pearl couscous creates a rich, toothsome base that’s more satisfying than rice or traditional couscous.
Searing and oven-finishing ensures tender, perfectly cooked fish.
Beautiful presentation with lemon rounds and fresh dill garnish.
Quick enough for a weeknight but elevated enough for guests.
Can be prepped ahead in parts to save time.
Flexible—works with many white fish options.
Balanced flavors: acidic, buttery, fresh, and savory.
A full meal in one dish—no need for extra sides!
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Mediterranean Sea Bass and Couscous
Ingredients:
¾ cup + 1 tablespoon extra-virgin olive oil, divided
2 tablespoons unsalted butter, divided
¼ cup all-purpose flour
3–4 (6–8 oz) sea bass filets
1½ teaspoons kosher salt, divided
1½ teaspoons black pepper, divided
2 to 2½ lemons, sliced into rounds, plus ¼ cup fresh lemon juice
½ red onion, sliced (1 slice per filet) and diced
1 cup cherry tomatoes, halved
½ cup fresh dill, chopped (plus sprigs for garnish)
1 tablespoon fresh oregano, finely chopped
2 garlic cloves, minced, divided
2¼ cups chicken broth
1 cup pearl couscous
Instructions:
Preheat oven to 400°F.
Make the sauce: In a bowl, combine the lemon juice, oregano, 1 garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. While whisking, slowly drizzle in ¾ cup olive oil until emulsified. Set aside.
Make the couscous: In a saucepan, heat 1 tablespoon butter and 1 teaspoon olive oil over medium heat. Add the diced onion and the remaining garlic clove. Sauté for about 2 minutes, until softened. Add the couscous and toast for 1 minute, stirring constantly.
Pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 8–10 minutes, until most liquid is absorbed.
Stir in ¼ cup dill, ¾ cup of the prepared sauce, and halved tomatoes. Season with ½ teaspoon each of salt and pepper. Remove from heat and cover to keep warm.
Prepare the sea bass:Â Pat the fillets dry with a paper towel. Season both sides with the remaining salt and pepper. Lightly dust with flour, shaking off excess.
In a medium sauté pan, heat 1 tablespoon olive oil over medium-high heat. Sear the fillets for about 3 minutes per side, until golden brown.
Turn off the heat. Place one red onion slice, two lemon rounds, and a dill sprig on top of each fillet. Cover loosely with foil and transfer to the oven. Bake for 4–7 minutes, until fish flakes easily with a fork.
To serve:Â Spoon couscous onto each plate, top with sea bass, and drizzle with remaining sauce. Garnish with extra dill if desired.
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FAQ Section
Can I use a different fish?
Yes! Halibut, cod, or snapper are great alternatives—just adjust cooking time based on thickness.
Is pearl couscous the same as regular couscous?
No. Pearl couscous is larger, chewier, and more pasta-like, which makes it ideal for soaking up the sauce in this recipe.
Do I have to use fresh herbs?
Fresh dill and oregano are key to this dish’s brightness. Dried can be used in a pinch, but you’ll lose some flavor.
Can this be made dairy-free?
Yes—simply swap the butter for additional olive oil.
Can I prep this in advance?
Yes. The vinaigrette and couscous can be made ahead. Sear and bake the fish just before serving for best texture.
What sides go well with this?
The couscous acts as a built-in side, but a cucumber salad or sautéed spinach would also pair well.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for best flavor, but bottled can be used if necessary.
Is the flour coating necessary?
It helps the fish brown beautifully and provides a slight crust—but can be skipped if gluten-free.
What size pan should I use for the couscous?
A 2–3 quart saucepan works well to ensure even cooking and space for stirring in final ingredients.
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