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Whole Sea Bass with Chermoula & Moroccan Salsa
by Antony Worrall Thompson
INGREDIENTS
For the sea bass:
3 cloves garlic, crushed
3 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 fresh green chilli, finely chopped
Handful of coriander leaves, finely chopped
4 tbsp lemon juice
Pinch of salt
1 whole sea bass, scaled and cleaned
For the Moroccan salsa:
3 medium red peppers, roasted and peeled
3 tbsp olive oil
1 tsp ground cumin
60g pitted black olives
30g golden raisins
tsp ground cinnamon
3 tbsp fresh lemon juice
2 tsp grated orange peel
tsp cayenne pepper
55g red onion, finely diced
3 tbsp coriander, chopped
2 tbsp fresh mint, chopped
METHOD
Use a sharp knife to cut about 3 or 4 slashes into the flesh of the sea bass.
To make the chermoula, 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 to 4 hours.
Roast the sea bass in the oven for about 15 to 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.
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Weather for Bedford
Sunday 27 May 2012
Today
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Temperature: 10 C to 25 C
Wind Speed: 15 mph
Wind direction: East
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