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Lavender Sea Bass Fillet with Couscous

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Lavender Sea Bass Fillet with Couscous
  • Prep 10 min
  • Total 45 min
  • Ingredients 11
  • Servings 4
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Adriana Martin Lavender is one of my favorite flowers because of its aroma and beautiful color, and it is also one of my favorite cooking spices. Lavender is not only used to make colognes, sachets and flower arrangements. It is also used for cooking when harvested in a manner that makes it safe for human consumption. Dried lavender is a staple condiment of French cuisine, giving white meats, vegetables and fish a very unique flavor. My grandmother used to love surprising her guests by using this special flower to season her roasted chicken. I consider lavender to be an exquisite and elegant condiment, which is why I like to add it to my special celebration dishes, like for Easter. So today I’d like to share a very easy recipe for a delicious lavender sea bass fillet. Let’s get cooking!

Ingredients

For the couscous:

  • 1 tablespoon olive oil
  • 1 garlic clove, thinly minced
  • 1/2 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
  • Salt and pepper to taste

Directions

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Serve hot with couscous and roasted vegetables, if you'd like.

Expert Tips

  • tip 1
    Instead of sea bass, you may use any other white fish like red snapper or mahi-mahi, or chicken breast fillets.
  • tip 2
    If you can't find shiitake mushrooms, you can use baby bellas.
  • tip 3
    Herbes de Provence is a mixture of dried spices which includes thyme, marjoram, rosemary, fennel seeds, sage and basil.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Adriana Martin Lavender is one of my favorite flowers because of its aroma and beautiful color, and it is also one of my favorite cooking spices. Lavender is not only used to make colognes, sachets and flower arrangements. It is also used for cooking when harvested in a manner that makes it safe for human consumption. Dried lavender is a staple condiment of French cuisine, giving white meats, vegetables and fish a very unique flavor. My grandmother used to love surprising her guests by using this special flower to season her roasted chicken. I consider lavender to be an exquisite and elegant condiment, which is why I like to add it to my special celebration dishes, like for Easter. So today I’d like to share a very easy recipe for a delicious lavender sea bass fillet. Let’s get cooking!
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