Marinated SEA BASS With Roasted Pepper And Preserved Lemon Salad
- 15m Prep Time
- 20m Cook Time
- 3h Ready In
Marinated sea bass is served with a roasted pepper and preserved lemon salad. The dish features a unique nutty flavor from argan oil.
Ingredients
- 1 sea bass fillet skinned and deboned
- 7/10 oz sea salt
- 7/10 oz granulated sugar
- lemon zest grated
- 4 peppercorns crushed
- basil or mint leaves
- olive oil
- 2 red peppers
- 2 yellow peppers
- 2 tbsp culinary argan oil
- 1 tbsp preserved lemon chopped
- 2 tbsp capers
- 2 tbsp fresh coriander chopped
- 1 tsp toasted sesame seeds
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 24.8 mg
- Iron: 1.06 mg
- Magnesium: 38.4 mg
- Phosphorus: 110 mg
- Potassium: 446 mg
- Zinc: 0.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7/10 oz sea salt
- 7/10 oz granulated sugar
- basil or mint leaves
- olive oil
- 2 red peppers
- 2 yellow peppers
- 2 tbsp culinary argan oil
- 2 tbsp capers
- 1 tsp toasted sesame seeds
Prepare
- 1 sea bass fillet, skinned and deboned
- Grate lemon zest
- Crush 4 peppercorns
- Chop 1 tbsp preserved lemon
- Chop 2 tbsp fresh coriander
Let's Cook
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Step 1.
Place the sea bass fillet in a shallow, non-reactive dish. In a small bowl, mix together the sea salt, granulated sugar, grated lemon zest, and crushed peppercorns. Sprinkle the mixture evenly over the sea bass, pressing down lightly. Cover the dish with plastic wrap and marinate in the refrigerator for 3 hours.
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Step 2.
While the fish marinates, make the salad. Preheat the oven to 200°C/400°F/gas mark 6 or heat the grill to hot. Place the red and yellow peppers on a baking sheet and roast in the oven or under the grill until the skin starts to blacken and blister, about 15–20 minutes, turning occasionally.
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Step 3.
Transfer the roasted peppers to a bowl and cover with plastic wrap. When cool enough to handle, peel off the skin, remove the seeds, and cut the peppers into thick strips. Place the pepper strips in a large bowl, add the culinary argan oil, chopped preserved lemon, capers, chopped fresh coriander, and toasted sesame seeds. Mix to combine, season with salt and pepper to taste, then chill until ready to serve.
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Step 4.
When ready to serve, rinse the marinade off the sea bass under cold running water, pat dry with paper towels, and cut into thin slices. Divide the roasted pepper salad among 4 serving plates, top with slices of marinated sea bass, garnish with a few basil or mint leaves, drizzle with olive oil, and serve immediately.