- 100g/3½oz couscous
- 1 orange, juice only
- 1 lime, juice only
- 1 lemon, juice only
- 200ml/8fl oz boiling water
- 1 orange, zest only
- 1 lime, zest only
- 1 lemon, zest only
- ½ red onion, finely chopped
- 1 handful cherry tomatoes, deseeded and finely chopped
- handful rocket, finely chopped
- 1 orange, zested and segmented
- 2 tbsp sugar
- ½ orange, juice
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 170g/6oz piece of sea bass fillet
- 1 tsp curry powder
- 1 tbsp oil
- 2 tsp finely chopped fresh chives
- For the couscous, place the couscous in a large heatproof bowl and add the fruit juices and boiling water and leave to stand while the couscous absorbs the liquid.
- Once the couscous has absorbed the liquid, add the orange, lime and lemon zests, red onion, rocket and tomatoes and mix well.
- For the dressing place the orange zest and sugar into a frying pan over a medium heat and cook for 4-5 minutes, until brown and caramelised. Add the orange segments and cook for a further 2-3 minutes, stirring gently, until the orange is beginning to colour.
- Add the remaining dressing ingredients, stir well and remove from the heat.
- For the fish, dust the sea bass with the curry powder, and the skin with a sharp knife.
- Heat a large frying pan over a medium heat and add the oil. Add the sea bass fillet to the pan, skin-side down, and fry for two minutes. Turn the fillet over and cook for a further 30 seconds, or until cooked through.
- To serve, place the couscous mixture onto a dish. Place the sea bass on the pile of couscous, drizzle the dressing over the fillet and sprinkle with chives.