Ingredients

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

Method

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.