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Mediterranean Sea Bream Traybake with Couscous

By OcadoLife
Take the stress out of cooking whole fish with this fuss-free Mediterranean Sea Bream Traybake with Couscous from cook and food writer Jo Pratt. Packed with colourful roasted vegetables and fluffy couscous, it’s an easy…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 2 courgettes, cut into 3 cm (approx.) pieces
  • 2 red onions, cut into wedges
  • 1 red pepper deseeded, cut into 3 cm (approx.) pieces
  • 1 yellow pepper deseeded, cut into 3 cm (approx.) pieces
  • 1 aubergine, cut into 3 cm pieces
  • 2½ tbsp olive oil
  • 2 whole sea bream (approx. 520g)
  • 300g cherry tomatoes
  • 2 tbsp pitted black olives, chopped
  • 200g couscous
  • 300ml vegetable stock, hot
  • 2 tbsp balsamic vinegar
  • 30g fresh basil

Method

4 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Toss the courgettes, onions, peppers and aubergine with 1 tbsp oil and a good pinch of salt and pepper. Spread out in a large roasting tin; bake for 20 mins.

  2. Step 2

    Pat the fish dry; score several times on each side with a sharp knife. Season all over and inside the cavity, then rub with ½ tbsp oil. Remove the tin from the oven and toss through the tomatoes and olives. Lay the fish on top; bake for 20 mins or until the fish is cooked through.

  3. Step 3

    Lift the fish out and set aside to rest. Stir the couscous through the veg, then pour over the stock. Cover tightly with foil and leave for 5 mins.

  4. Step 4

    Fluff up the couscous and place the fish back on top. Drizzle with the balsamic and remaining oil, then tear over the basil and serve.