Grilled sea bass with herb and raisin salsa and chermoula marinade
Ingredients
- 4 small sea bass, scaled and gutted (each fish 300g net)
- 4 plum tomatoes, halved (400g gross)
- 3 tbsp olive oil
- 2 tbsp argan oil
- Salt
- Chermoula:
- 4 cloves of garlic, crushed
- 60g coriander, stalk and leaves finely chopped
- 1 whole preserved lemon, flesh discarded and the skin roughly chopped (80g net)
- 3 tsp ground cumin, toasted
- 2 tsp sweet paprika
- 2 tsp lemon juice
- 4 tbsp olive oil
- Salsa:
- 1 whole preserved lemon, flesh discarded and the skin finely diced (80g net)
- 40g raisins
- 1 tbsp lemon juice
- 15g parsley, finely chopped
- 15g coriander, finely chopped
- 2 tbsp olive oil
Grilled sea bass with herb and raisin salsa and chermoula marinade
- Serves eight
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- Pre-heat the oven to 180C and place a large roasting tin inside.
- First make the chermoula. Put the garlic, coriander, preserved lemon, cumin and paprika in a mortar and pound to a paste with a pestle. Add the lemon juice and olive oil and mix together. You can also mix all the ingredients together in the food processor. Set aside.
- Gently score the skin of the fish in 3 places on each side, spaced roughly 5 centimeters apart. Spread the chermoula all over the inside and outside of the fish. Cover and refrigerate.
- Mix all the salsa ingredients together in a small bowl and set aside.
- Heat up a frying pan large enough to hold two fish, and place it on high heat. Brush the tomatoes with 1 tablespoon of the olive oil and place, skin side down, in the hot pan. Cook for 3 minutes, turn over and cook on the flesh side for another 3 minutes. Remove from the pan and leave somewhere warm.
- Brush the fish with the remaining olive oil and sprinkle with some salt on both sides. Place 2 of the fish in the pan and cook for 2 minutes on one side. Remove from the heat and cook the other 2 fish similarly. Transfer the 4 fish onto the hot roasting tin with the uncooked side facing up and cook for 6-8 minutes, adding the tomatoes to the pan for the last 2 minutes.
- Put the fish on a serving plate and top with salsa. Put the tomatoes alongside and drizzle with argan oil.