MEDITERRANEAN SEA BASS WITH COUSCOUS

MEDITERRANEAN SEA BASS WITH COUSCOUS image

Categories Fish

Yield 4 servings

Number Of Ingredients 14

11/2 tbsp olive oil
4 fillets of sea bass, cod, monkfish or red snapper (about 5 oz each)
salt and freshly ground pepper
1/4 cup all-purpose flour
8 green olives, pitted and chopped
2 cloves garlic, chopped
1 small onion, chopped
2 tbsp capers, rinsed
2 tbsp chopped fresh herbs (rosemary, thyme parsley)
1/4 cup dry white wine
2 tomatoes, peeled, seeded and chopped (can use canned whole tomatoes)
2 bay leaves
4 lemon quarters, for serving
2 cups cooked whote wheat couscous*

Steps:

Heat oil in a large non-stick skillet set over med-high heat. Season fish with salt/pepper. Lightly dust with flour, shaking off any excess. Place the fillets into the skillet and cook until lightly browned on one side, 2 to 3 min. Turn the fish, and scatter the olives, garlic, onion, capers and herbs over the fish. Pour in the wine and then add the tomatoes. Place a bay leaf over each fish fillet, cover the pan and cook until the fish is still firm but easily flakes, about 5 min. Serve with a lemon wedge over couscous. Top each fillet with the pan sauce. * Add 1 cup dry to 11/4 cup boiling water or broth. Season to taste, then stir, cover for 5 min, and let sit for 5 min. Fluff with a fork just before serving.