Grilled sea bass with herb and raisin salsa and chermoula marinadePrint Recipe
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
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
1 whole preserved lemon, flesh discarded and the skin finely diced (80g net)
1 tbsp lemon juice
15g parsley, finely chopped
15g coriander, finely chopped
2 tbsp olive oil
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.