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Whole sea bass with chermoula and Moroccan salsa


  • For the sea bass

  • For the Moroccan salsa


  • 1.

    Use a sharp knife to cut about 3 or 4 slashes into the flesh of the sea bass.

  • 2.

    Mix together the garlic, cumin, paprika, chilli, coriander and lemon juice, salt and olive oil and spread over the sea bass, especially into the slashes.  Cover and leave in a cool place for 3-4 hours.

  • 3.

    Roast the Sea bass in the oven for about 15- 20 minutes depending on size, basting with the chermoula mixture. Remove from the oven and allow to rest for 5 minutes.

  • 4.

    To make the salsa, coarsely chop the peppers and put into a medium bowl.

  • 5.

    Heat 1 tbsp oil in a small heavy based frying pan over a medium heat. Add the cumin and cinnamon, stir until fragrant - about 1 minute. Pour this oil mixture over the peppers.  Add all other ingredients and season with salt and pepper. Serve with the sea bass.

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» Top Wine Matches For This Recipe

Andrew Graham

Merlot, Shiraz and Pinot Noir are the best wines to pair with Whole sea bass with chermoula and Moroccan salsa.


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