Delicious whole grilled sea bass is served with a flavourful Moroccan herb sauce and spiced salsa.
Use a sharp knife to cut about 3 or 4 slashes into the flesh of the sea bass.
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.
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.
To make the salsa, coarsely chop the peppers and put into a medium bowl.
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.
Nutritional analysis per serving (4 servings)
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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