Pan-Seared Sea Bass with Blueberry Couscous and Sautéed Snap Peas and Mushrooms

This delightful dish features perfectly pan-seared sea bass served on a bed of fluffy couscous infused with fresh blueberries, adding a subtle sweetness. Accompanied by vibrant sautéed snap peas and earthy mushrooms, this dish balances traditional flavors with a creative twist. It's an appealing option for pescatarians and those looking for a heart-healthy meal.

Ingredients:

• 2 sea bass fillets
• 1 cup couscous
• 1 cup vegetable broth
• 1/2 cup blueberries
• 1 cup snap peas, trimmed
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh lemon juice for garnish
• Fresh parsley for garnish

Instructions:

1. In a saucepan, bring the vegetable broth to a boil. Stir in the couscous and blueberries, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. While the couscous is resting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent.
3. Add the sliced mushrooms and snap peas to the skillet. Sauté for about 5-7 minutes until the mushrooms are tender and the snap peas are bright green. Season with salt and pepper.
4. In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the sea bass fillets with salt and pepper. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
5. To serve, place a generous scoop of the blueberry couscous on each plate, top with the sautéed vegetables, and lay the pan-seared sea bass on top. Drizzle with fresh lemon juice and garnish with parsley.