Cous Cous Stuffed Sea Bass

Preheat oven to 190ºC (275ºF). Heat a small saucepan over a medium high heat with a few sprays of light cooking oil or olive oil. Add onion and cook for 3 minutes. Add fennel seeds and cook for another 1 minute.

Add cous cous to the pan along with the stock and stir. Bring to the boil then remove from heat and cover for 10 minutes or until liquid is fully absorbed.

Whisk lemon juice, zest and olive oil. When cous cous is ready, use a fork to fluff the grains and pour the dressing over. Add capers, olives, dill and parsley and mix well.

Line a baking tray with parchment or baking paper. Fill the cavity of the sea bass with the cous cous mixture and place on the baking tray. Season with salt, pepper and a small drizzle of oil. Bake in the middle of the oven for 20–30 minutes.