Start by cooking the mussels, you will need the obtained liquid from the shell fish to cook the couscous in. Clean, scrub and remove the beard from the mussels. Put into a pot, add in the zest & juice of lemon, spring onions, white wine, parsley, crushed pepper and a good drizzle of extra virgin olive oil. Cover with a tight fitting lid and steam over high heat until all mussels are open, discard any closed ones. Remove from heat, take off the shell fish and pour in the couscous to absorb and cook in the juices. Take the mussels out of their shells and mix in the couscous. Meanwhile, place the halved cherry tomatoes on a baking tray, put a slice of garlic on each one, sprinkle with sea salt and herbs and a good drizzle of olive oil, bake slowly until semi dried. Cook the sea bass, skin side down until crisp in a hot frying pan with extra virgin olive oil. Season with salt and pepper. To serve; divide the couscous between 2 serving plates, rest the fish fillets on top, skin side up and finish with the comfit cherry tomatoes.