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Ingredients for 4 servings:

2 - small black sea bass, cleaned and scaled

1/2 lemon, thinly sliced

1/2 cup parsley, mint and thyme stems

1/2 cup olive oil, divided


6 baby carrots, peeled

12 small mushrooms, stemmed,  caps brushed,

1 small zucchini, rinsed, sliced 1" thick, skewered through the flat side

1 small eggplant, peeled and sliced 1" thick

1 teaspoon kosher salt

1 teaspoon herbs de Provence


1 large shallot, minced

2 tablespoons Italian flat leaf parsley, minced

1 clove garlic, minced

1 cup couscous

1-1/2 cups  water

Kosher salt and freshly ground pepper, to taste

Lemon or lime wedges



Remove the fish from the refrigerator 1/2 to one hour before cooking.  Preheat a gas or charcoal grill.


Vegetables: Combine 1/3 cup olive oil with salt and herbs in a bowl.  Brush the cleaned vegetables with seasoned oil.  Lay carrots, mushrooms, and eggplant slices in a disposable grill tray.  Skewer the zucchini slices and add them to the tray.


Couscous: Lightly coat a shallow covered pan with olive oil.  Saute the shallot until it wilts.  Stir in the parsley and garlic for 30 seconds.  Add the couscous, and stir to coat the grains with oil.  Pour boiling water over the couscous, cover and simmer for 7 minutes.  Hold off the heat hold off the heat for 10 minutes before serving.


Preparing the Fish: Generously oil a disposable metal grill sheet.  Rinse the fish inside and out.  Dry with toweling.  Halve the lemon slices and lay them in each fish cavity along with sprigs of herbs.  Oil the fish and place them on a disposable grill tray.


Grilling: Place the trays holding vegetables and fish on the hot grill.  Turn the heat down to medium or damp down a charcoal grill.  Cover and cook for 7 minutes.  Turn the vegetables and fish, cover and cook another 5 minutes.  Remove vegetables that are tender.  Cover and continue grilling until the fish is cooked through to the bone at the head.*


Serving: Tease each filet from the bone with forks and lift off with a spatula.  Center a fish portion on each plate.  Season lightly with coarse sea salt and freshly ground white pepper.  Place two generous spoonfuls of couscous on one side of the fish and a selection of vegetables on the other.  Add a wedge of lemon or lime on each plate and serve immediately.  (The whole fish and vegetables can be held in a 200 degree oven for 15-20 minutes.)




*Canadian Bureau of Fishery Rule of Thumb: Cook a fish 10 minutes per inch of thickness, measuring the fish at its thickest part.