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Sea Bass with Israeli Couscous and Cherry Tomatoes
Sea Bass with Israeli Couscous and Cherry Tomatoes
Summer means farmers’ market baskets that are overflowing with tomatoes. You want to make something light, quick and fresh.
30
Minutes
6
Servings
Easy
Difficulty
Ingredients
- 4 filletsFresh sea bass (or halibut, if you're on the Pacific Coast)
- .25 cup + 3 tablespoonsolive oil
- To tastesalt & freshly ground pepper
- 8 ounces Israeli (or pearl) couscous
- 1small shallot, peeled and thinly sliced
- 1 cupcherry tomatoes, halved
- 4large basil leaves, thinly sliced
A note
Slice the basil leaves at the very last minute. Otherwise they’ll turn black while you’re preparing the rest of the dish.
Instructions
- 01
Prepare the couscous according to package directions. Drain.
- 02
Meanwhile, season the fish. Heat a skillet, and add the 1/4 cup olive oil. Add the fish to the skillet and cook until the edges start to brown slightly. Flip the fish and cook the other side.
- 03
Toss the cooked couscous with the three tablespoons of olive oil, the shallot, tomatoes, and basil.
- 04
To serve, place some of the couscous on a plate and add the filet on top.
© 2026 Emily Ávila. Shared for your own kitchen — please don’t reproduce or share this recipe without permission. emilyavila.com