Directions
Black Seabass with Chinese five spice couscous and Caper butter
Details
- Prep Time:
15 min - Cook Time:
12 min - Ready Time:
27 min
Servings
Ingredients
- two 4 oz Filet of sea bass or other favorite white fish sea bass works best as the skin crisps up perfect
- Kosher salt
- Fresh cracked pepper
- Olive oil
- Good knob of butter
- 2 tablespoons capers
- Juice of half a lemon
Five Spice Couscous:
- Splash of olive oil
- One tomato chopped skin removed or 12 small cherry tomatoes chopped in half
- One onion finely chopped
- One clove of garlic chopped
- Good splash of white wine
- One cup couscous
- One cup chicken stock
- One teaspoon Chinese five spice powder
Directions
Start by sauté the onion, tomato and garlic until they are soft in some olive oil, now add a good splash of dry white wine about ¾ cup and let reduce to almost dry. Now add the Chinese five spice and cook it out for a min or so. Now add the couscous and toast it a little with the ingredients for about 2 min now add the chicken stock and stir together.
Take off the heat and let stand for ten min.
Start by cutting slits into the fish about ½ inch apart just into the flesh as you can see in the photos.
Now season with salt and pepper making sure it gets into the slits.
Hot pan olive oil and skin side down put the filet in and using a spatula press down on it to keep the skin touching the pan, Hold for about 30 seconds until it is sticking to the bottom. Now leave it alone you will see the flesh starting to cook and should take about 7 min and you will see that there is only a little pink left on the flesh side.
At this point the fish should be coming away from the pan by itself or just needs a little help from the spatula.
Turn fish over and cook for 30 seconds take out and rest. Now put a knob of butter in the same pan and add the capers.
While that butter is melting plate your five spice couscous and lay the fish on top skin side up.
Now when the butter in the pan is just starting to turn a nut brown squeeze in the lemon juice swirl it around and now sauce the fish and a little around the couscous.
That’s it, amazing way to eat this sometimes overlook fish. Please make sure its “sea bass” not Chilean sea bass which is over fished and really does not compare in flavor and texture.
Enjoy kids!
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
