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Seared Sea Bass with Couscous
Protein- and vitamin-rich, this delicious fish dish is ideal for spring and summer menus.
3 Tbsp. canola oil
4/4 oz. sustainable wild sea bass fillets (or other mild-flavored fish)
2 cups Israeli couscous, cooked
1 Markon First Crop Zucchini, chopped
8 oz. Ready-Set-Serve Baby Spinach
8 oz. Ready-Set-Serve Green Beans
8 oz. wild mushrooms, cleaned and chopped
1 pint Markon First Crop Cherry Tomatoes
Markon First Crop Baby Dill, to garnish
Salt and pepper, to taste
Heat 1 1/2 tablespoons of oil in a large skillet. Sauté spinach, zucchini, green beans, and mushrooms until cooked, but still crisp. Add cooked couscous and mix until heated through; reserve.
Heat remaining 1 1/2 tablespoons of oil in skillet. When hot, add seasoned fish. Cook until seared golden brown on one side. Flip and cook two more minutes.
To plate, arrange couscous-vegetable mixture as the base. Top with fish fillet. Garnish with cherry tomatoes and fresh baby dill.
Spring
Summer
Entrees