Chef Tom: Slow-Roasted Sea Bass with Cherry Tomatoes and Couscou - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Slow-Roasted Sea Bass with Cherry Tomatoes and Couscous

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Yogurt Sauce
1 cup plain Greek yogurt
1/2 cup plain yogurt
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest
Kosher salt

Sea Bass
6 tablespoons olive oil, divided
1/2 bunch dill fronds
1/2 bunch thyme sprigs
1 3-pound piece center-cut skin-on Sea Bass fillet pin bones removed
Kosher salt
8 ounces small cherry tomatoes on the vine (optional)

Tomatoes and Couscous
2 cups cherry tomatoes, halved
4 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 tablespoons za'atar (optional)
Kosher salt
2 cups Israeli couscous
1 tablespoon unsalted butter

Yogurt Sauce
Mix first 5 ingredients in a medium bowl until well combined. Season with salt. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Sea Bass
Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the Sea Bass. Make a bed of herbs in bottom of pan; top with Sea Bass, skin side down. Drizzle Sea Bass with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until Sea Bass is just cooked through in the center (a small knife will slide easily through flesh), 25-30 minutes.

Tomatoes and Couscous
Toss tomatoes with 3 Tbsp. oil, parsley, and za'atar, if using, in a medium bowl. Season to taste with salt. Set aside. Bring a medium pot of lightly salted water to a boil. Add couscous and cook until tender, about 7 minutes. Drain couscous; transfer to a large bowl. Stir in butter and remaining 1 Tbsp. oil. Season to taste with salt. Gently fold tomatoes into couscous

Use a large spoon or fork to serve Sea Bass, leaving skin in pan. Serve with yogurt sauce and couscous.