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.