• 140g Sea Bass Sea Bass, baked
• 150g couscous Couscous, cooked
• 80g green beans Green Beans, boiled
• 80g mushrooms Mushrooms
• 10g butter Butter
• 9g garlic Garlic
• 10g lemon juice Lemon Juice
• chopped parsley
• chopped parsley

1. 1

   Prep everything first: wash and trim the green beans and mushrooms, then measure out the sauce ingredients.

2. 2

   Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.

3. 3

   Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.

4. 4

   Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.

5. 5

   Meanwhile, steam or stir-fry the green beans and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: couscous first, then the veg and sea bass, spooning over any remaining sauce. Finish with the chopped parsley.

Tap ingredients and steps to tick them off as you cook.