Preparing the fish:

• Combine the olive oil with the oregano, salt and pepper
• Arrange the fish filets side by side on a tray and brush the mixture on both sides of the fish filets
• Allow marinating for 1 hour

Preparing the cous cous:

• Prepare the couscous as per the packing instructing, the amount of water may vary per type of couscous used

Cooking the fish:

• Heat a greased grill or hot plate to medium high heat
• Add the filets one by one, skin down first, and grill for 2 to 3 minutes
• Release the fish filets with a spatula from the grill and turn around
• Grill for another 2 to 3 minutes
• Remove from the grill and keep aside

Cooking the topping:

• Heat the oil in a skillet (or hot plate) to medium high heat
• Add the garlic and fry for 20 seconds
• Add the onions and fry, while scooping the onions and garlic around, for another minute
• Add the capers, olives, tomatoes and basil
• Mix well to combine and heat through
• Remove from the heat and keep aside

To serve the dish:

• Arrange a serving of couscous on a plate
• Top with a seabass filet, followed by a helping of the topping