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Chermoula-Baked Sea Bass with Quinoa, Tomatillo and Preserved Lemon Salad

Chermoula-marinated sea bass served with a vibrant quinoa salad, spiced toasted seeds, and a smooth, zesty tahini cream.

Gluten-FreeDinnerSeafoodHigh ProteinHealthier
Estimated Nutrition
Calories
1205.2
kcal / serving
4820.6 kcal total
Carbs
37.6g
per serving
150.2 g total
Fat
95.5g
per serving
382.1 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
20
ml
Sherry Vinegar
125
ml
Tahini
Fruits
1
piece
Lime
Juice only
2
piece
Lemon
Zest and juice
1.5
piece
Lemon
Juice only
1
piece
Lime
Cut into wedges
GrainsCereals
100
g
Quinoa
Uncooked weight, cooked according to packet instructions
Liquids
125
ml
Water
NutsSeeds
0.25
tsp
Sweet Smoked Paprika
For the salad
4
tbsp
Coriander
Fresh, chopped; plus extra leaves to serve
2
tbsp
Mint Leaves
Fresh, finely chopped
1
handful
Curry Leaves
Fresh
2
tsp
Fennel Seeds
2
tsp
Poppy Seeds
1
tsp
Kalonji Seeds
Or nigella seeds
1
tsp
Black Mustard Seeds
200
g
Sunflower Seeds
200
g
Pumpkin Seeds
1
tbsp
Amchur
Dried ground unripe mango
1
tsp
Salt
For seeds
1
tbsp
Cumin Seeds
Toasted and ground
1
tbsp
Coriander Seeds
Toasted and ground
1.5
tsp
Sweet Smoked Paprika
For fish
0.5
tsp
Chilli Flakes
Dried
1
tbsp
Turmeric
Fresh, peeled and crushed to a paste
3
tbsp
Flat leaf Parsley
Finely chopped
5
tbsp
Coriander
Fresh, finely chopped
1
tsp
Salt
For fish marinade
1
piece
Salt
To taste
OilsFats
50
ml
Olive Oil
For the salad
100
ml
Olive Oil
For the seeds
100
ml
Extra Virgin Olive Oil
For marinade
1
tbsp
Olive Oil
For frying fish
1
piece
Extra Virgin Olive Oil
Drizzle to serve
Other
1
tbsp
Preserved Lemon Rind
Pulp removed, finely diced
Seafood
550
g
Sea Bass Fillets
Skin on
Vegetables
1
piece
Red Onion
Peeled and sliced
2
piece
Tomatillos
Diced
1
tbsp
Ginger
Fresh root, peeled and crushed to a paste
2
piece
Garlic Cloves
Peeled and crushed
1
piece
Banana Shallot
Peeled and finely chopped
50
g
Mixed Leaves
Mustard, sorrel, or watercress

Method

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