Ingredients for 2 servings:
1. 2 (150 g) sea bass fillets, de-scaled and cleaned, skin on
2. 50 g ripped cherry tomatoes, chopped into small pieces
3. 1 tablespoon capers, chopped
4. 2 tablespoons chopped olives
5. 1 bunch fresh basil leaf, chopped
6. 1 tablespoon olive oil
7. 1 teaspoon balsamic vinegar
8. 1/2 lime, freshly squeeze lime juice
9. 1/2 lime, for garnish
10. sea salt
11. grounded black pepper
12. 200 g couscous
13. 400 ml chicken stock

Directions:
1. Score the skin of seabass with knife, season the fillets generously with salt and pepper. Put it aside.
2. Mix chopped tomatoes, capers, olives, olive oil and basil leaves in a bowl, and add the balsamic vinegar and lime juice and add grounded black pepper and sea salt. Adjust the seasoning to your liking.
3. In a separate bowl, add couscous, and then add the chicken stock. Cover with a plate, and leave for 5-7 minutes or until the liquid are all absorbed by the couscous. Fluff the couscous up with a fork. Mix the couscous with some of the tomato sauce, and dish onto a warm plate.
4. While the couscous is being cooked, heat a non-stick frying pan on a medium heat. Add olive oil, when the oil is hot, put the seabass fillet in the pan, skin side down. Press the fillet down with a spatula, so the fish fillets do not curl up. Fry the fillet for 4 minutes until the skin is crispy. Turn the fish over carefully so it does not break up. Fry for a further 2 minutes, and turn off the heat.
5. Lay the fish on top of the couscous, drizzle with some of the tomato sauce, and serve immediately.