Marinated Sea Bass With Roasted Pepper And Preserved Lemon Salad

Let's Cook

1. 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.

2. 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.

3. 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.

4. 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.