- 1 courgette, trimmed and cut into ribbons using a vegetable peeler
- 2 red peppers, deseeded and cut into thick slices
- 2 red onions, cut into wedges
- 2 tbsp vegetable oil
- 4 sea bass fillets
- 1 tbsp harissa paste
- 220 g pack Moroccan-style couscous, made to pack instructions
Heat a griddle pan over a high heat until very hot. Brush the vegetables all over with the oil and griddle for 5 minutes, turning once, until charred and tender.
Meanwhile, preheat the grill to medium. Put the fish on a baking tray and brush each fillet with the harissa paste. Season with freshly ground pepper and cook under the grill for 4-5 minutes, until cooked.
To serve, divide the prepared couscous among plates. Top with the griddled vegetables and the harissa sea bass.