Mediterranean Sea Bass in Under 10 Minutes

Mediterranean Sea Bass in Under 10 Minutes


  • Couscous 200 g
  • 2 Baby sea bass fillets
  • ½ small eggplant
  • 4 cherry tomatoes
  • 2 cloves of garlic
  • Fresh oregano
  • 1 chilli
  • Dried tomatoes 20 g
  • White wine 1 tablespoon
  • Vegetable stock 4 tablespoons
  • Chopped tomatoes 2 tablespoons
  • Olives 20 g
  • 1 lemon
  • Olive oil
  • Salt
  • Pepper

Cooking Instructions:

  1. This dish is cooked with couscous, make sure that you made it in advance.
  2. Get your pan nice and hot and slice an eggplant ½ cm thick. Add some olive oil into the pan and place your eggplant in. Cook it until nicely colored on both sides. Season your eggplant with salt and pepper. Next, sprinkle a teaspoon of lemon zest. When cooked, get it out of pan and drain with paper towel.
  3. Clean the same pan and add some more olive oil. Chop 2 bulbs of shallots and slice 2 cloves of garlic. Place your shallots and garlic into the pan. Add 20 g of dried tomatoes, along with a sliced chilli. Next, add 1 tablespoon of white wine and 4 tablespoons of vegetable stock. Then, add 2 tablespoons of chopped tomatoes. Cut 4 cherry tomatoes in halves ad add to the pan. Next, add 20 g of sliced olives and a touch of fresh oregano leaves. Finish the sauce with 1 teaspoon of lemon zest.
  4. Take 2 fillets and score the skin very gently. Heat another pan for fish, add some olive oil and place your fish into the pan skin side down. In 1 minute turn it on another side. Cook your fish for 2 minutes.
  5. In the couscous add 2 tablespoons of a lemon.
  6. To serve, place some couscous on the plate in the middle, add some sauce round your garnish. Place the fish on couscous and add your eggplants.

See: Other Fish Recipes by Gordon Ramsay

See: Other Breakfast Recipes by Gordon Ramsay

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