How to Make
Preheat the oven to 180 degrees Celsius and place the tomatoes inside for 30 minutes.
Put the couscous into a bowl, boil the water and salt then pour over the couscous giving the bowl a little shake as soon as the water is in and leave for 10 minutes.
In a blender add the olive oil, vinegar, garlic, chili and salt, blend until smooth and then add the herbs, blending again until nicely mixed.
To serve, :With a spoon or fork, lightly scrape the couscous (to loosen) in to another bowl, mix in the pine nuts, diced onion and a good couple of spoons of salsa then gently fold together checking the seasoning.
In a nonstick pan add a good glug of olive oil and then pat the seabass skin dry, lightly season with saltand lay into the oil. Bring the pan up to full heat ensuring there is oil underneath the fish to get the skin nice and crispy. When the skin begins to color reduce the heat and cook on the skin side 90 percent of the way, simply turning for 30 seconds and removing from the pan.
Spoon the couscous salad into the middle of the plate, scatter over the tomatoes and then place the bass on top and drizzle the salsa around.