The Portly Gourmet

Good food doesn't have to be difficult…

Sea Bream with Mushroom and Samphire Couscous

Sea Bream and Couscous

It’s January, most people are all about getting fit this month, so I thought I would post this rather tasty morsel. I think it’s slightly healthier than my last post which was some utterly lovely and indulgent Fried Chicken!  Fish is super easy to cook and with this recipe I have cheated quite a lot, but it was all worth it in the end for a really quick and easy meal!

  • 2 Sea Bream Fillets
  • 1pk Mushroom Couscous
  • 250g Fresh Mushrooms (sliced)
  • 100g Fresh Samphire

Start off by boiling your kettle. Then put the couscous into a bowl and once the kettle has boiled pour over the couscous until just covered.  Cover with a lid and leave the couscous to re-hydrate.  Leave that to one side and crack on with the mushrooms.  With a little oil sauté the mushrooms until they’re nicely cooked, transfer to a plate and keep them in a warm place (I put them in the oven).

In a small saucepan cook the samphire until the water just boils and then turn off. Now then, for the fish in the pan you used for the mushrooms, heat a little oil. Once the pan is hot fry the fish skin side down.  When you put the fish into the pan gently hold it down for around 30 seconds to prevent it curling up and in the process making sure you get some crispy skin!  As the fish cooks it will change from a translucent colour to an opaque white, you’ll see this creeping up the sides of the fillet. Just before it reaches the centre of the fillet turn the fish over and finish off cooking.

PG

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This entry was posted on January 21, 2015 by in Blog.
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