Roughly chop the parsley, green chili pepper, green bell pepper, and garlic.

Blend the chopped aromatics with 2 tablespoons olive oil, 1 teaspoon salt, black pepper, and juice from half the lemon into a smooth marinade.

Cut several deep slashes into both sides of the whole sea bream.

Push half of the marinade and the bay leaf into the fish slashes, then reserve the remaining marinade.

Slice the red onions and white onion thinly.

Toss the sliced onions with 1 tablespoon reserved marinade, 1 tablespoon olive oil, salt, and black pepper.

Moisten the medium couscous with 2 tablespoons olive oil, salt, and 300 ml water.

Steam the couscous over simmering water for 20 minutes.

Wrap the marinated sea bream in aluminum foil and bake at 180°C / 350°F for 20 minutes.

Sauté the seasoned onions in 1 tablespoon olive oil for 5 minutes until softened.

Stir tomato paste into the onions, then add 300 ml water and the remaining lemon juice.

Simmer the red yassa sauce for 5 minutes until lightly thickened.

Loosen the steamed couscous with a spoon and steam it again for 20 minutes.

Unwrap the baked fish and brush it with the reserved marinade.

Grill the fish for 3 to 5 minutes, turning with tongs, until lightly charred.

Serve the grilled sea bream over steamed couscous and spoon the red yassa sauce over the top.

Serve a plate with the couscous, fish and sauce.