Clean the pepper drizzle with olive oil season and roast in the oven skin up until browned. Pan fry the seabass skin side first in olive oil and place on an oven tray to finish under the grill for 2 minutes before serving. Take out and remove skin, blend together with the stock, than simmer and season. Cut the courgettes in chunks, saute on high heat with the olives, than remove from heat add the lemon zest, lemon segments and fresh mint. Add hot water to the couscous, keep covered for 5 min and serve as a base of the courgettes and fish, drizzled with the coulis.

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