Grilled Seabream with Chermoula & Couscous
Whole charred seabream resting on a mound of herb-flecked couscous, vivid green chermoula pooling around it, ribbons of tahini and torn mint catching the light.
Ingredients
Serves 2- 2whole seabream, about 400 g each (800 g total), gutted and scaled
- 2 tbspolive oil
- Fine salt, to taste
- 30 gfresh coriander, leaves and stems
- 15 gfresh flat-leaf parsley
- 3garlic cloves
- 1red chilli, deseeded
- 1 tspground cumin
- 1 tspsmoked paprika
- 30 mllemon juice
- 4 tbspextra virgin olive oil
- 150 gcouscous
- 200 mlboiling vegetable stock
- 2 tbsptahini
- 15 gmint leaves, hand-torn
- 40 gtomato, diced, for the optional salad (optional)
- Finely grated lemon zest (2 g)
- 40 gcucumber, diced, for the optional salad (optional)
- 20 glettuce, shredded, for the optional salad (optional)
- 1 tbspolive oil, for the optional salad (optional)
- 1 tbsplemon juice, for the optional salad (optional)
- Black pepper, to taste
Method
- Make the chermoula: blend the coriander, parsley, garlic, chilli, cumin, smoked paprika, lemon zest and juice, and extra virgin olive oil until you have a bright, thick, vivid green sauce. Season with salt and pepper, then transfer 2 tbsp to a separate small bowl for the raw fish. Keep the rest clean for the couscous and serving.
- Score the seabream three times diagonally on each side, cutting down to the bone. Rub all over with olive oil, season inside and out, and divide the separately reserved 2 tbsp chermoula between the two fish cavities.
- Tip the couscous into a bowl, pour over the boiling stock, cover tightly and leave for 5 minutes. Fluff with a fork, season, and stir through a tablespoon of the chermoula so the grains turn pale green and fragrant.
- Heat a large griddle pan over medium-high heat. Cook the fish for about 7–9 minutes on each side, lowering the heat if the skin catches. Check beside the backbone: the flesh must be opaque and lift easily from the bone. If the centres need longer, cover loosely and cook over lower heat, or finish under a moderate grill.
- Pile the couscous onto warm plates and lay the seabream on top.
- Spoon over the remaining clean chermoula, drizzle with the tahini and scatter with torn mint. Toss the optional tomato, cucumber and lettuce with their listed oil and lemon juice and serve alongside if using.
Per serving
- kcal
- 996
- protein
- 53.5g
- fibre
- 7.5g
- carbs
- 69.3g
- fat
- 57.1g
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