Make butter cream for seabass dressing, combine soft butter, garlic and parsley together then put it in the fridge to firm it up it you can put it in the ice cube tray in the freezer if you make a big batch.

On a medium heat small saucepan add cooking oil and shallot, fry until it softs. Pour hot water in a saucepan and add chicken or vegetable stock. Mix well.

And couscous into the saucepan and stir well. Turn the heat off and add butter in. Add some chopped parsley, chilli flakes. Seasoning with salt and pepper and add lemon juice in, stir well. Put lip on and leave it cook.

To fry seabass, on non stick medium high heat pan, add some cooking oil. Leave the pan until it’s hot. Skin down first and don’t stir the fish for a couple min.

A quick check fish by using a spatular flick the fish if you can flick fish over easily means that side is cooked nicely, if not put it back on for a min or so.

Once one side cooked, turn over and leave another side to cook for a couple mins.

Serve couscous on the plate then add seabass on top, add butter cream and garnish with parsley, red chilli and lemon wedges.