Pan fried Seabass Fillet with Salsa and Cous Cous

At 363 calories per serving this is the perfect supper on a weekday, but can also be used to wow friends when they come over.  No one would guess how healthy is actually is, and will just coo over the tasty plate you've put in front of them.  After the first making this dish quickly became a favourite in our household.
Try swapping the seabass for salmon fillet (approx. 110g) for a change.


Serves 2

Ingredients

Olive oil, for frying
2 seabass fillets (approx. 150g each)

for the tomato salsa -
Olive oil
200g cherry tomatoes
60g pitted kalamata olives
small bunch of coriander
small bunch of basil
1 lemon
Sea salt
Cracked black pepper

60g cous cous
Balsamic glaze

Method

1. Firstly make the salsa.  Place the olive oil in a pan and gently heat. 
2.  Chop the tomatoes in half and add to the oil.
3.  Add the olives to the pan and season.
4.  Stir over a low heat for 2-3 minutes then set aside.
5.  Chop the coriander and basil leaves and add to the salsa.
6.  Roll the lemon on a chopping board to soften and release the juice, then cut in half and add squeeze into the salsa.  be careful to catch any pips!
7.  Boil the kettle and in a bowl cover the cous cous with the water.  Cover the bowl with cling film and leave to sit for 10 minutes. 
8.  In a heavy based frying pan add the frying olive oil and heat on a high heat. 
9.  Slash the skin of the fillets and when the oil is very hot (almost smoking) add the fillets skin side down.  Hold the fillet down so that the fillet does not curl up.
10.  When the flesh is opaque two thirds up the fillet (this will take approx. 3 minutes) flip it over and cook the flesh side for 1 minute, basting with the oil.
11. To serve add some of the cous cous to one side of the plate.  Add the salsa to the other side and top with a seabass fillet.  Drizzle with balsamic glaze and a little basil.