Mediterranean Sea Bass Twists with Herbed Pearl Couscous, Golden Artichokes and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper.

2. 2

   Place the roasted red pepper, 2 garlic cloves, 1 tablespoon olive oil, the white wine vinegar, 1 tablespoon lemon juice, ground cumin, sweet paprika, chili flakes, 1/4 teaspoon salt, and a little black pepper in a blender or tall container. Blend until smooth and set aside.

3. 3

   Heat a medium skillet with 1 tablespoon olive oil over medium heat. Add the red onion and 1 minced garlic clove. Cook for 3 to 4 minutes until softened.

4. 4

   Add the pearl couscous to the skillet and toast for 1 minute, stirring. Pour in the vegetable broth or water, add 1/2 teaspoon salt, and bring to a boil. Lower the heat, cover, and cook for 10 to 12 minutes until the couscous is tender and the liquid is absorbed.

5. 5

   Remove the couscous from the heat and mix in the parsley, mint, basil, green olives, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Adjust with a pinch of salt and black pepper.

6. 6

   Pat the sea bass fillets dry with paper towels. Season with the remaining salt, black pepper, and the last grated or very finely chopped garlic clove. Make a simple braid with the 3 strips of each fillet, keeping the top attached, and place the twists on the prepared tray. Brush with 1 tablespoon olive oil.

7. 7

   Toss the artichoke hearts with the remaining 1 tablespoon olive oil and a pinch of salt. Arrange them around the sea bass on the tray.

8. 8

   Bake the sea bass and artichokes at 220 °C / 425 °F for 10 to 12 minutes, or until the fish is cooked through and flakes easily and the artichokes are browned at the edges.

9. 9

   Meanwhile, lightly toast the sliced almonds in a dry skillet over medium heat for 1 to 2 minutes, stirring, until fragrant.

10. 10

    To serve, divide the herbed pearl couscous among plates. Top with one sea bass twist and several golden artichokes. Spoon the roasted pepper sauce around or over the top and finish with the toasted almonds.