- 125g (4½oz) couscous
- 2 lemons, 1 sliced & 1 zested & juiced
- 2 rosemary sprigs, finely chopped
- 150ml (¼pt) hot vegetable stock
- 85g (3½oz) frozen peas
- 2 tbsp olive oil
- 2 tbsp parsley, roughly chopped
- 2 sea bass fillets
- 2 tbsp thyme leaves picked
- 50ml (3fl oz) dry white wine
Preheat the oven to 190C/170C fan/375F/Gas 5. In a large bowl place the couscous, zest of one lemon and 1 sprig of chopped rosemary. Pour over the hot stock, cover with cling film and leave for 5 minutes before fluffing with a fork.
Mix the juice of 1 lemon with 1 tbsp oil and season. Stir through the couscous with the peas and parsley.
Spoon into the centre of 2x 30cm x 30cm (11¾in x 11¾in) baking parchment squares and lay a sea bass fillet over each pile. Top each with thinly sliced lemon, the thyme and the remaining rosemary. Drizzle with the oil and white wine then twist up the parchment edges to seal in the fish & couscous.
Place on a baking tray and bake in the preheated oven for 10 –15 mins. Serve in the parcels at the table.
Top Tip for making Sea Bass Fillet Parcels with Lemon Couscous
Swap the fish for salmon, the rosemary & thyme for ginger and chilli and the peas for mange tout for an oriental twist.