At home with Rob Clayton of Clayton’s Kitchen

 Pan fried Sea bass with wholemeal couscous and a chive butter sauce



2 sea bass fillets or similar
2 shallots
1 clove of garlic
1 red pepper
Bunch of asparagus
6 olives halved
1 lemon
100g Toasted flacked almonds
170g wholemeal couscous
200mls water
½ vegetable stock cube
2 table spoons of double cream
200g diced unsalted butter
150mls of a good white wine
Chopped chives, thyme and rosemary or any dried herbs
Olive oil
Salt and pepper 



To make the couscous, bring the water to the boil with the stock cube, slat and pepper and a table spoon of olive oil. Dice peppers and 1 shallot add to couscous, poor over stock, cover and leave for 8 8 mins. 

Prepare the asparagus, by snapping off any woody steam, toss with olive oil and season, add rosemary and thyme. Roast in oven for 10 mins 180 degrees C.

Score the skin of the sea bass fillets, season. Place skin side down in a hot pan with a little oil. Cook until golden brown and crispy approx. 2-3 mins. Turn the seabass over, cook for further 2-3 mins. Place fish on draining paper, drizzle with olive oil and a squeeze of lemon. 

Add diced shallot and garlic to the fish pan, Sautee with no colour, for 1 min. add the white wine, reduce by half. Add the double cream, stir in the diced butter, season add the chopped chives and a squeeze of lemon.

Season couscous with salt and pepper, lemon juice and olive oil, add the halved olives. 


To serve: 

Place couscous in centre of plate, fillet of sea bass on top, add asparagus and flacked almonds. Drizzle the chive butter sauce around. 

You must be at least 18+ years of age in the United Kingdom to enter the Berkmann Wine Cellars website.