Sea Bass Fillet with Rosemary and Couscous

  • 10 minutes preparation plus 15 minutes cooking time

    Preparation Time

  • easy

    Difficulty Level

  • 2


Rosemary (Rosmarinus officinalis L.) was first used by the Ancient Greeks who believed that it improved the memory. Rosemary has antioxidant and anti-inflammatory properties, improves the concentration, kills the bacteria and is a very good source of calcium, iron and B6 vitamin. It gives a special flavor to the dishes where it is added, while it pairs very well with poultry, lamb, fish and potatoes.



  • 4 tbsp olive oil
  • Salt and pepper
  • 2 lemons, cut into slices
  • 2 tbsp dried rosemary Sunspices
  • 2 sea bass fillets, skin on

For the couscous

  • 125 gr couscous
  • Zest from ½ lemon
  • 150 ml warm vegetable broth
  • Juice from ¼ lemon
  • ½ tsp dried rosemary Sunspices
  • 2 tbsp olive oil
  • Chopped parsley


  1. We preheat the oven to 220C/430F.
  2. We lay the fish fillets on a cutting board, skin-side up, and we score them diagonally, until we see the flesh. We put the rosemary into the pockets. We drizzle with olive oil and season with salt and pepper.
  3. We heat a frying pan very well. When hot, we place the fish fillets skin-side down on the pan. We press on them to keep the skin in touch with the pan and we cook until the skin is crispy. We transfer the fillets to a baking sheet and we cook for about 5 minutes.
  4. As the fillets cook, in a bowl we put the couscous, the rosemary, the zest and the warm broth. We cover the bowl with a cling film and let aside for 5 minutes. We whisk the lemon juice and the olive oil until we have a nice vinaigrette. We season with salt and pepper, and when the couscous swells, we add it and the parsley to the bowl with the vinaigrette. We mix very well. We serve the couscous with the sea bass fillets and we immediately eat it.

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