Baked sea bass with bamboo, harissa and chimichurri sauces
4 servings
60 minutes
The recipe was shared with us by the chef of the Loomi restaurant.
1
First, you need to prepare three sauces: bamboo, chimichurri, and harissa.
2
For chimichurri, you need to chop 100 grams of cilantro, the same amount of parsley, 50 grams of garlic, and 30 grams of thyme.
- Coriander: 100 g
- Parsley: 100 g
- Garlic: 100 g
- Thyme: 30 g
3
Pour everything with olive oil, mix well and let it sit for a while.
- Olive oil: 700 ml
4
Next is bamboo sauce. Peel 200 grams of onion and chop it into small cubes. Peel 30 grams of garlic and finely chop it.
- Onion: 250 g
- Garlic: 100 g
5
Clean the bell pepper from seeds and partitions and cut it into cubes.
- Sweet pepper: 600 g
6
Chop the peeled tomatoes into small pieces.
- Pelati tomatoes: 1 kg
7
Place the pan on the heat and sauté the onion in vegetable oil until golden.
- Vegetable oil: 150 ml
- Onion: 250 g
8
Add garlic, bell pepper, and tomatoes.
- Garlic: 100 g
- Sweet pepper: 600 g
- Pelati tomatoes: 1 kg
9
Pour 1 liter of water and boil on medium heat until thickened.
- Water: 1.3 l
10
Add salt, sugar, and pepper to taste. The bamboo sauce is ready.
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
11
Prepare harissa sauce. Roast a head of garlic and onion in their skins in the oven until soft. Let cool and peel. Mix garlic and onion until smooth.
- Onion: 250 g
- Garlic: 100 g
12
Add to this mixture burgul pepper paste, 150 grams of vegetable oil, 300 grams of water, harissa pepper paste, narsharab, and tomato paste.
- Harissa: 90 ml
- Narsharab sauce: 10 ml
- Tomato paste: 50 g
- Vegetable oil: 150 ml
- Water: 1.3 l
13
Salt and pepper to taste. If desired, you can add a little ground cumin.
- Salt: to taste
- Ground black pepper: to taste
- Ground cumin (zira): to taste
14
Strain the mixture through a sieve. Harissa sauce is ready!
15
Clean the fish from scales, remove the gills and gut it, rinse, and dry.
- Sea bass: 2 pieces
16
Wash the mini potatoes and boil them in salted boiling water for 8-10 minutes until half cooked.
- Mini Potatoes: 120 g
17
Preheat the oven to 250 degrees.
18
Spread the bamboo sauce evenly in the baking dish. Open the fish and place it belly side up on top of the sauce. Arrange halved mini potatoes, whole cherry tomatoes, lemon slices, olives or olives around the fish.
- Cherry tomatoes: 100 g
- Lemon: 100 g
- Olives: 100 g
19
Send the fish to the oven for 15-20 minutes.
20
Drizzle the finished dish with harissa sauce, chimichurri oil, sprinkle with za'atar and sumac, and garnish with fresh basil leaves.
- Harissa: 90 ml
- Olive oil: 700 ml
- Zaatar: 10 g
- Sumac: 10 g
- Basil: 10 g
21
Serve!