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Chermoula-marinated sea bass stuffed with olives and preserved lemon

Tender sea bass, tangy with preserved lemon and briny olives.
A golden bed of potato and tomato soaks up garlicky chermoula.
Every forkful tastes bright, rich, and deeply comforting.

dinner ⏱ 120 min 520 kcal / portion 65.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Chermoula-marinated sea bass stuffed with olives and preserved lemon
v3 · rb0e705f985 20260727Z1751 1 piece sea bass 4 pieces potato lemon wedge to taste score sea bass lightly with angled cuts 🔪 crush and combine chermoula ingredients 🌀 ⏱ 1-3 h rub chermoula all over the fish and marinade in the fridge 🍳 ⏱ 3-4 min blanch potato slices in boiling water, then drain and refresh 🔥 brush oven tray with olive oil and arrange overlapping potato and tomato slices, slightly overlapping, then drizzle oil and season 🌀 mix preserved lemon and olives 🍽 lay marinated fish on the potato and tomato bed and stuff with olives and preserved lemon 🔥 ⏱ 45-55 min roast, starting to check after 30 minutes, until flesh is totally white 🍽 drizzle olive oil and serve with lemon wedges Chermoula Sea Bass 🎉 4 pieces garlic clove 1 piece red onion 1 piece coriander 1 tsp cumin 1 tsp paprika 2 pieces lemon juice 1 tsp salt olive oil to taste chili flake to taste 90 ml olive oil 7 pieces tomato salt to taste black pepper to taste 1 piece preserved lemon 200 g olive olive oil, tomato, salt, black pepper preserved lemon, olive lemon wedge
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Preparation steps

  1. score sea bass lightly with angled cuts
  2. crush and combine chermoula ingredients
  3. rub chermoula all over the fish and marinade in the fridge for 1-3 hours
  4. blanch potato slices in boiling water for 3-4 minutes, then drain and refresh
  5. brush oven tray with olive oil and arrange overlapping potato and tomato slices, slightly overlapping, then drizzle oil and season
  6. mix preserved lemon and olives
  7. lay marinated fish on the potato and tomato bed and stuff with olives and preserved lemon
  8. roast for 45-55 minutes, starting to check after 30 minutes, until flesh is totally white
  9. drizzle olive oil and serve with lemon wedges

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