1 small onion diced
150g Cous Cous
10g Ras el hanout
10g Garlic powder
Salt and pepper
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.
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