Chermoula-marinated sea bass stuffed with olives and preserved lemon

dinner · ⏱ 120 min · 4 portions · 65.0 g carbs / portion · allergens: fish, gluten

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
http://flowcooking.food/en-us/recipe/283/chermoula-marinated-sea-bass-stuffed-with-olives-and-preserved-lemon/