Moroccan Sea Bass
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons extra virgin olive oil
- 1whole sea bass, about 3 pounds, cleaned
- 3cloves garlic
- ⅓cup packed cilantro leaves, plus 10 sprigs cilantro
- ⅓cup packed mint leaves, plus 10 sprigs mint
- 1teaspoon sweet Spanish paprika
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
525 calories; 27 grams fat; 5 grams saturated fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 63 grams protein; 902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Use ½ tablespoon oil to grease a baking pan large enough to hold fish. Rub ½ tablespoon oil over outside of fish. Preheat oven to 450 degrees.
- Step 2
Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
- Step 3
Use a sharp knife to cut 3 or 4 slashes about ½ inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
- Step 4
Put remaining herb mixture and remaining oil in small saucepan.
- Step 5
Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
- Step 6
Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.
Private Notes
Comments
A simple and easy technique with a basic chermoula. This time I did it with a mortar and pestle. I strongly recommend adding preserved lemon, about 1 segment (1/4 lemon). That will also provide most of your salt.
This recipe was a great and simple way to prep sea bass. Fresh, flavorful, and fast. Only mod was adding some cumin to the spice mix. 20 min was a perfect timing.
A simple and easy technique with a basic chermoula. This time I did it with a mortar and pestle. I strongly recommend adding preserved lemon, about 1 segment (1/4 lemon). That will also provide most of your salt.
Try this technique with the Khodaiji chow patty spices in blre