4 sea bass fillets, about 150 g (5 oz) each, skin on
1 lemon, sliced
1 tablespoon extra virgin olive oil
50 ml (2 fl oz) natural yogurt
handful of dill, chopped
salt and pepper
Bring the stock to the boil in a saucepan, add the beans and cook for 1 minute. Add the peas and cook for a further 2 minutes. Pour the stock and vegetables over the couscous in a heatproof bowl. Cover with clingfilm and leave to stand for 7–10 minutes until the couscous has swelled. Stir through the spring onions with a fork.
Divide the couscous between 4 large sheets of nonstick baking paper set on a large baking sheet. Place a fish fillet on top of each, then top with lemon slices, drizzle with the oil and season. Fold the paper over tightly to seal, leaving a little air around the fish.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the parcels puff a little. Meanwhile, mix together the yogurt and dill. Open the parcels at the table and spoon over the yogurt.