Phyllis Court

Recipe of the Week

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Seabass fillet with Moroccan Spiced Cous Cous

Video Tutorial

Try this light and succulent pan roasted seabass fillet on a bed of tasty Moroccan spiced cous cous. Try experiment with different spices or vegetables for a twist on this healthy and flavoursome dish.


Pan Roasted Seabass fillet, Moroccan Spiced Cous Cous with Mushrooms and spinach.


Seabass fillets
1 small onion diced
150g Cous Cous
150g water
25g Mushrooms
15g Spinach
10g Ras el hanout
10g Garlic powder
1 Lemon
Salt and pepper
Olive oil


In a small mixing bowl add the cous cous, a pinch of salt and pepper and a tablespoon of olive oil

Mix thoroughly, coating all the cous cous with the oil

Bring the water to the boil and cover the cous cous. Stirring well until the cous cous is just cooked and flaky - leave to one side to cool.

In a frying pan or saucepan gently sweat off the onions and then add the mushrooms.

When the mushrooms start to sweat add the garlic powder and ras el hanout. Cook for 3-4 more minutes, add the spinach and stir into the mix until fully wilted.

Add to the cous cous, mixing well until fully incorporated. Season as required and set to one side.

Heat a frying pan with some oil. When the pan is hot place the seabass fillet skin side down making sure not to move the pan off the heat. Cook skin side down for 4-5 mins.

When the skin is nice and crispy. Turn the fish on to the flesh and cook on a low heat for a further 2 minutes - you can finish with a knob of butter and squeeze of lemon for extra flavour.

Spoon the cous cous on to a plate and gently place the cooked seabass fillet on top. Finish with a drizzle of olive oil and lemon juice to taste.


Previous recipes and tutorials


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