butterflied sea bass with couscous and a tomato and radish salad

Ingredients:

• handful of parsley, chopped

• 2 lemons, one of them juiced and zested

• 1 cup of couscous

• 3 beef tomatoes, chopped

• 5 radishes, chopped

• 1 red onion, chopped

• olive oil

• 1 pack of Fred's butterflied sea bass fillets

How to:

1. Boil some water. While you wait, add half the chopped parsley, the lemon zest and juice to the couscous in a large bowl. Pour the boiling water over the couscous and let it cook.

2. Mix the beef tomatoes, radishes and red onion all together in a separate bowl. Season with a good pinch of salt and a fair drizzle of olive oil. Garnish with the other half of chopped parley. Mix together.

3. Pan fry the sea bass for 5 mins until cooked, follow the instructions on the back of the pack for guidance.

4. Plate the couscous and salad onto a plate and place the fish on top.

Fred's top tip:

I really like a good lemony hit with my fish, so I stuff my butterflied bass with an extra lemon sliced up!

Serves 2