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Lemon Herb Grilled Sea Bass with Couscous and Steamed Green Beans
Lemon Herb Grilled Sea Bass with Couscous and Steamed Green Beans

Lemon Herb Grilled Sea Bass with Couscous and Steamed Green Beans
A flavorful and balanced dinner featuring grilled sea bass, couscous, and green beans.
Lemon Herb Grilled Sea Bass with Couscous and Steamed Green Beans
Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 150
    g
     couscous
  • 200
    g
     green beans
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Lemon Herb Grilled Sea Bass with Couscous and Steamed Green Beans
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the sea bass fillets with salt, black pepper, and juice from half a lemon.
  3. Brush the fillets with olive oil and place them on the grill. Cook for about 4-5 minutes on each side until cooked through.
  4. Meanwhile, bring water to a boil in a pot. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  5. Steam the green beans until tender, about 5-7 minutes.
  6. Mince the garlic and chop the parsley. Mix them with the remaining lemon juice and olive oil to create a dressing.
  7. Serve the grilled sea bass over couscous, topped with the garlic-parsley dressing, alongside steamed green beans.
Nutrition Per Serving 600 g Per 100g
Energy 800 kcal 133 kcal
Protein 50 g 8.3 g
Fibre 8 g 1.3 g
Salt 1.5 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 90 g 15.0 g
Fat 30 g 5.0 g
  • 2
    item
     sea bass fillet
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 150
    g
     couscous
  • 200
    g
     green beans
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the sea bass fillets with salt, black pepper, and juice from half a lemon.

Brush the fillets with olive oil and place them on the grill. Cook for about 4-5 minutes on each side until cooked through.

Meanwhile, bring water to a boil in a pot. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Steam the green beans until tender, about 5-7 minutes.

Mince the garlic and chop the parsley. Mix them with the remaining lemon juice and olive oil to create a dressing.

Serve the grilled sea bass over couscous, topped with the garlic-parsley dressing, alongside steamed green beans.

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