Lavender Sea Bass Fillet with Couscous

Adapted from- www.quericavida.com
 
Dried lavender is a staple condiment of French cuisine, giving white meats, vegetables and fish a very unique flavor. 
PREP TIME: 10 mins
TOTAL TIME: 45 mins
SERVINGS: 4-8
Ingredients
For the couscous:

• 1 tablespoon olive oil
• 1 garlic clove, thinly minced
• ½ cup shiitake mushrooms, chopped
• Salt and pepper to taste
• 10 oz couscous
• 2 cups vegetable broth

For the fish:

• 8 fresh sea bass fillets
• 1 tablespoon olive oil
• 1 tablespoon herbes de Provence
• 1 tablespoon dried lavender (USE CODE: AKLRECIPE at CHECKOUT for 5% off)
• Salt and pepper to taste

Directions
Add the olive oil to a skillet and sauté the garlic with the shiitake mushrooms. Season with salt and pepper. Add the couscous and hot vegetable broth. Turn off the stove and cover. The couscous will be ready once it has absorbed the liquid. Stir with a fork before serving.

Place the fillets on a serving dish and coat both sides with olive oil. Season the fillets with the herbes de Provence, dried lavender, salt and pepper. Be sure to season both sides.

Add the olive oil to a skillet over medium heat, and sauté the fish for 3-4 minutes on each side. Place the fillets on a serving dish and set aside until ready to serve.

Serve hot with couscous and roasted vegetables, if you'd like.

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