Method

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1 Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, seasoning and the watercress.

2 Heat remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use a fish slice to stop the fish curling up. Once the flesh is nearly all opaque, after 3 minutes or so, flip over and cook for 1 minute more. Divide salad between two plates and place fish on top.