Baked sea bream bowl with couscous, zucchini and lemon dressing

Ingredients

For 1 serving

• Sea bream170 g
• Couscous60 g
• Zucchini180 g
• Cherry tomatoes80 g
• Parsley5 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, fish,

In season: May – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the cherry tomatoes and courgettes; trim the courgettes and cut them into roughly 1 cm dice, halve the tomatoes and chop the parsley.
2. Place the sea bream fillets skin-side down on a lined tray, drizzle with a little oil, season with a pinch of salt and bake for 12 minutes, until the flesh is white, opaque and flakes easily.
3. Meanwhile, heat a little of the oil in a frying pan over medium-high heat and sauté the courgettes for 4 minutes with a pinch of salt, until golden but still firm.
4. Put the couscous in a bowl with the lemon zest and a pinch of salt, pour over boiling water to cover by half a centimetre, cover and leave for 5 minutes until absorbed; fluff with a fork.
5. Make the sauce by mixing the remaining oil with the lemon juice, parsley and a pinch of salt.
6. Build the bowl with the couscous, courgettes, cherry tomatoes and sea bream and dress with the lemon sauce.