Pan-Seared Sea Bass with Lemon Yogurt Sauce, Garlic Couscous &Amp; Cumin Veggies

This light and elegant Mediterranean-inspired meal is perfect for a weeknight dinner that feels special. Flaky, pan-seared sea bass is served over buttery scallion-studded couscous alongside a cumin-roasted zucchini, tomato and red onion jumble. A bright and creamy lemon yogurt sauce drizzled over the top balances the spice and savoriness, bringing the whole dish together.

With simple ingredients and straightforward steps, you can create a restaurant-quality meal at home in under 30 minutes. The combination of tender fish, aromatic couscous and roasted vegetables makes for a satisfying and healthy dinner that everyone will love.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chilean Sea BassView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and cut onion into ½-inch-thick wedges. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into ½-inch-thick pieces. Cut tomato into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Toss onion, zucchini and tomato on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, half the cumin, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3. While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and scallion whites; cook, stirring constantly, until fragrant, 30 seconds. Stir in stock concentrate, 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Keep covered off heat until ready to serve.
4. In a small bowl, combine lemon zest, yogurt, half the scallion greens, half the garlic powder, juice from one lemon wedge and a pinch of salt.
5. Pat sea bass dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Add sea bass, skin side down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
6. Stir remaining scallion greens, remaining garlic powder and ½ tablespoon butter into pot with couscous. Taste and season with salt and pepper if desired. Divide couscous, veggie jumble and sea bass between plates. Top sea bass with yogurt sauce and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute sea bass with salmon, cod or halibut. Adjust cooking time as needed based on thickness.

What can I use instead of Israeli couscous?

Regular couscous, quinoa or orzo will work. If using regular couscous, reduce cooking time to 5 minutes and fluff with a fork.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.