Cous Cous and a Tomato/Lemon/Dill sauce

Paul Walker

Paul Walker

15th October 2011
Paul Walker

Cous Cous and a Tomato/Lemon/Dill sauce

I like to serev these two with Pan Fried Sea Bass fillet. I don't think I need to explain how to Pan Fry Seabass to all you amzing experts out there!!!!


  • 200g Cous – Cous 200mls
  • Chicken Stock (fresh is preferable but a stock cube will suffice)!
  • Finely grated zest and juice of 1 Lemon.
  • Finely grated zest and juice of one orange.
  • 3 cloves garlic, crushed. 50 grams salted butter.
  • 50 Mls extra virgin olive oil.
  • 50 grams chopped
  • parsley 50 grams
  • chopped coriander 50 grams
  • chopped mint Salt and cracked black pepper to taste.
  • Now, onto the Tomato, Lemon and Dill Butter sauce. For this you will need:
  • 1 litre of fish stock (again, fresh is best but it will work with a fish stock cube)!
  • 500 grams of ripe Tomatoes 2 Lemons (cut these in to quarters and remove the seed and central pith)!
  • 100 mls Dry white wine.
  • 1 Bunch of dill
  • finely chopped 100 grams of butter


Place the Cous – Cous, fruit zest and juices into a bowl along with the olive oil and butter. Bring the chicken stock to the boil and

pour over the Cous – Cous. Cover with cling film and leave for ten minutes. After the ten minutes are up, remove the cling film and stir everything together, Season to taste with the salt and cracked black pepper and stir in the herbs. Divide the mixture between four ramekins and cover with cling film and refrigerate until needed. When required, simply reheat in the microwave for two minutes.

I occasionally add finely chopped black and green Kalamata olives along with some diced red chilli to give an extra depth of flavour.

Place the fish stock into a pan along with the tomatoes, white wine and the lemons. Bring to the boil and then lower the heat and simmer gently for one hour until the tomatoes have completely broken down. Place the sauce, a little at a time into a food liquidiser and blend until very smooth. Then pass through a fine sieve to remove the skin and seeds from the tomatoes along with any other unwanted solids.

Repeat the process until of the sauce has been liquidised and passed. Put all the sieved sauce into a clean pan and pan and bring back to the boil. Then, over a low heat, whisk in the butter a little at a time until has all been incorporated and then stir in the chopped dill. Serve with your Pan Fried Sea Bass Fillets and Cous – Cous.

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