Ingredients
-
1 Sea Bass from one of the Blue Island Fish Markets
-
1 lime
-
1 fresh red chilli pepper
-
1 spring Lemongrass
-
100 ml coconut milk
-
Salt
-
Pepper
-
2 tablespoons olive oil
-
200 gr. couscous
-
200 ml vegetable stock
Instructions
Wash, then dry the sea bass and score it with diagonal lines on both sides.
Preheat the oven to 200°C
Cut thinly slice the chili, the lime and with the back of the knife beat the lemongrass to release its aroma. Then chop it finely.
Then place the sea bass in a baking pan. Add the olive oil, salt, pepper, chilli, lime, coconut milk and lemongrass and stir well.
Cover with baking paper and on top with aluminum foil. Bake for 30 minutes, uncover the aluminum foil and continue baking for another 15 minutes.
To prepare the couscous, add the vegetable stock to boiling water.
Put the couscous, salt, pepper in a bowl and mix well. Then add the stock and leave it until all the liquid has been absorbed. Add the olive oil and stir well.
Serve.
Bon appétit!
