• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    To serve, divide the prepared couscous among plates. Top with the griddled vegetables and the harissa sea bass.

Nutritional Details

Each serving provides
  • Energy 1269kj 303kcal 15%
  • Fat 10.1g 14%
  • Saturates 2.0g 10%
  • Sugars 11.2g 12%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 373kj/89kcal

Each serving provides

24.5g carbohydrate 5.4g fibre 25.9g protein

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