This is an easy 20 minute supper. The key is to use the best possible ingredients. Choose the freshest fish, and use a high quality extra virgin olive oil.

• 2 Tablespoons
• Olive Oil
• Salt and Pepper to taste
• ¼ cup Chardonnay
• Pinch of Saffron 2 cups
• Chicken Stock
• 1 12 oz. Package of Couscous
• 4 6 ounce pieces of Chilean Sea Bass
• 1 clove of Garlic
• Olive Oil for Drizzling

1. Preheat oven to 450 degrees.
   
2. Combine the wine and Saffron in a small bowl.
   
3. Put chicken stock into a medium sauce pan over high heat and bring to a boil.
   
4. Remove from heat, and add couscous and wine mixture.
   
5. Cover and set aside.
   
6. When all liquid is absorbed, fluff with fork.
   
7. Place the sea bass on a baking sheet.
   
8. Rub with garlic and season with salt and pepper.
   
9. Drizzle with olive oil and place in the oven for 15 minutes.
   
10. Remove from the oven and set aside.
    
11. Spoon couscous onto the plate and place a piece of Sea Bass over it.

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