Grilled sea bream with grilled zucchini and mint couscous

Ingredients

For 1 serving

• Sea bream180 g
• Zucchini1
• Couscous50 g
• Extra virgin olive oil10 g
• Mintto taste
• Lemon0.5
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Boil a kettle. Put the couscous in a bowl, pour over the same volume of boiling water with a pinch of salt, cover with a plate and leave to swell for 5 minutes.
2. Meanwhile wash and trim the courgette and slice it lengthways about 5 mm thick. Heat a griddle or ridged pan over high heat until very hot.
3. Grill the courgette slices for 2–3 minutes per side, until charred with dark lines and soft; salt them and set aside.
4. Pat the bream fillet dry, salt it and cook it skin side down on the griddle for 3 minutes, until it releases on its own, then turn and cook for 2–3 minutes, until the flesh is white and opaque.
5. Fluff the couscous with a fork and dress it with torn mint, the lemon juice and half the oil.
6. Serve the bream and courgette on the couscous, drizzled with the remaining oil.