Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Preheat the oven to 190C/275F. Heat a small saucepan over a medium high heat with a few sprays of light cooking oil or olive oil. Add the onion and cook for 3 minutes then add the fennel seeds and cook for a further 1 minute.
Step 2
Add the cous cous to the pan along with the stock and stir. Bring to the boil and then remove from the heat and cover for 10 minutes or until the liquid is fully absorbed.
Step 3
Whisk together the lemon juice, zest and the olive oil. When the cous cous is ready use a fork to fluff the grains and pour the dressing over. Then add the capers, olives, dill and parsley and mix well.
Step 4
Line a baking tray with parchment / baking paper. Fill the cavity of the sea bass with the cous cous mixture and place on the baking tray. Season with salt, pepper and a small drizzle of oil. Bake in the middle of the oven for 20-30 minutes.
Your folders
yuzubakes.com
5.0
(1)
Your folders
shelikesfood.com
5.0
(1)
15 minutes
Your folders
farmerspick.com.au
5.0
(1)
15 minutes
Your folders
loveandoliveoil.com
Your folders
kelloggs.com.au
Your folders
wholefoodbellies.com
5.0
(7)
10 minutes
Your folders
lifemadesimplebakes.com
5.0
(3)
25 minutes
Your folders
directoalpaladar.com
4.0
(22)
1 hours
Your folders
skinnytaste.com
4.9
(15)
15 minutes
Your folders
bbcgoodfood.com
20 minutes
Your folders
justonecookbook.com
4.1
(38)
20 minutes
Your folders
thefitcookie.com
5.0
(1)
Your folders
allrecipes.com
4.7
(409)
20 minutes
Your folders
simplechinesefood.com
5.0
(1)
Your folders
salu-salo.com
4.9
(8)
15 minutes
Your folders
foodnetwork.com
4.6
(19)
20 minutes
Your folders
cooking.nytimes.com
4.0
(370)
Your folders
suebeehomemaker.com
4.9
(8)
10 minutes
Your folders
keviniscooking.com
5.0
(2)
8 minutes