Marinated Sea Bass with Couscous and Yoghurt Shot

12hr 50m
Preparation/cooking time: ca. 30m + Baste: ca. 720m + Roast in the oven: ca. 20m

For 1 people

Nutritional Information

Contains 227 Kcal


  • 3 litre water
  • 0.25 tsp. salt
  • 2 tsp. sugar
  • 2 red chilli, cut in half
  • 3 dl vegetable bouillon hot
  • 4 sprig dill
  • 150 g couscous
  • 1 bunch parsley, finely chopped
  • 360 g plain yoghurt
  • 2 tsp. garlic powder
  • 2 tsp. orange pepper
  • 8 organic sea bass (approx. 300 g each), rinsed on the inside and outside with cold water
  • 3 sprig peppermint, finely chopped
  • 8 wooden skewer

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  • Bring the water to the boil with the dill, leave to cool. Place the fish in a wide casserole dish, pour over the stock, cover and chill for approx. 12 hours.
  • Place the couscous in a bowl, pour in the stock, cover and leave to absorb for about 5 mins., add the parsley, season.
  • Pat the fish dry, stuff with the couscous and transfer to an oven tray lined with baking paper with the belly opening upwards. Connect the fish with skewers in several places so that they can stand.
  • Bake for approx. 20 mins. in an oven preheated to 180°C (convection oven).
  • For the yoghurt shot, puree the remaining ingredients.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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