Sea Bass with Tomato and Chorizo

• Olive oil
• 12 cherry tomatoes, halved
• 6 wafer-thin slices of chorizo, halved
• Salt and pepper
• 170g couscous
• 2 x 100g sea bass fillets, skin lightly scored (turbot or brill also work well)
• a handful of rocket
• a handful if baby spinach
• juice of 1 lemon

Method:

• Heat a tablespoon of olive oil in a large pan over a medium heat. Add the tomatoes and chorizo. Season and cook for about 10 minutes, stirring occasionally.
• Meanwhile, cook the couscous according to the instruction on the package.
• Heat a tablespoon of olive oil in a large frying pan over a medium heat. Season the sea bass fillets and place them, skin-side down, in the pan. Cook for 1-2 minutes on each side, until the fish is cooked through the skin is crispy.
• Just before serving, add the rocket and spinach to the tomato mixture. Cook for about 30 seconds, stirring all the time.
• Divide the couscous between warmed serving bowls and top with the cooked sea bass. Ladle the tomato sauce over, drizzle with lemon juice and serve.