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Cirtus Sea Bass with Cauliflower & Chorizo Couscous

CITRUS SEA BASS WITH CAULIFLOWER & CHORIZO COUSCOUS

I have recently starting dabbling in a Ketogenic Diet, which is low carb and high fat diet. It allows you to have cheese, all the meat you can want, cream and the naughty things you haven't been able to have on other diets. This recipe is a good example and the cauliflower couscous will do the trick!

Here's what you'll need

  • 2 sea bass fillets
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp ground paprika
  • 1 lemon (juiced & zested)
  • 1 lime (juiced & zested)
  • 1 medium head of cauliflower
  • 250g chorizo (small cubes)
  • 2 garlic cloves (minced)
  • 1 small onion (fine chop)
  • 1 bunch parsley (fine chop)
  • 1 green onion (fine slice)
  • salt & pepper to taste
Here's how:
  1. roughly chop the cauliflower and pop into a food processor and give it a few good blitzes, until it has a couscous consistency

  2. scoop out into a bowl, toss with salt, pepper, chorizo and half the olive oil, onions and garlic until well coated

  3. spread evenly onto a baking pan and pop into a preheated 350° oven and bake until golden brown and liquid is gone, about 45 minutes (stirring two or three times during the baking)

  4. when the couscous is ready, you can start on the bass

  5. in a sautee pan big enough to accomodate both fillets, heat a bit of olive oil

  6. season both sides of the fish with salt, pepper and paprika and toss into the pan, skin side down cook and until crisp, about 3 or 4 minutes

  7. carefully flip the fish and cook another 2 minutes adding the green onion, lemon and lime juice and zest and toss in a good nub of butter

  8. spoon the butter over the fish to baste it, take the pan off the heat while you plate up

  9. spoon the couscous onto a warmed plate and carefully rest the fish on top, spooning over all the liquid from the pan and garnish with parsley

  10. CITRUS SEA BASS WITH CAULIFLOWER & CHORIZO COUSCOUS
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