Pan-Fried Sea Bass With Creamy Pesto Sauce

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and boil a kettle

Once hot, add your pine kernel & seed mix and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer to a bowl and set aside until serving, and reserve the pan – these are your toasted seeds

Tip: Watch them like a hawk to make sure they don't burn!

Add your giant couscous to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat

Cook the giant couscous for 8 min or until tender with a slight bite

Once done, drain the giant couscous and reserve the pot

While the couscous is cooking, reboil half a kettle

Peel and finely chop (or grate) your garlic

Chop your tomato[es] roughly

Wash your spinach and pat it dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your sea bass fillet[s], skin side down with a pinch of salt and pepper and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Dissolve your vegetable stock mix and traditional Italian pesto in 100ml [130ml] [170ml] boiled water – this is your pesto stock

Return the reserved pot to a medium heat with a drizzle of olive oil

Once hot, add the chopped garlic and chopped tomato with a pinch of salt and pepper and cook for 1-2 min or until fragrant

Once fragrant, add the spinach and drained giant couscous to the pot and give everything a good mix up until the spinach starts to wilt

Set aside until serving – this is your tomato & spinach couscous

Once the sea bass is cooked, transfer it to a plate and return the pan to a high heat

Once hot, add the pesto stock to the pan with your soft cheese and whisk it all together

Cook for 2-3 min or until thickened – this is your creamy pesto sauce