Baked sea bass with bamboo, harissa and chimichurri sauces

First, you need to prepare three sauces: bamboo, chimichurri, and harissa.

For chimichurri, you need to chop 100 grams of cilantro, the same amount of parsley, 50 grams of garlic, and 30 grams of thyme.

Pour everything with olive oil, mix well and let it sit for a while.

Next is bamboo sauce. Peel 200 grams of onion and chop it into small cubes. Peel 30 grams of garlic and finely chop it.

Clean the bell pepper from seeds and partitions and cut it into cubes.

Chop the peeled tomatoes into small pieces.

Place the pan on the heat and sauté the onion in vegetable oil until golden.

Add garlic, bell pepper, and tomatoes.

Pour 1 liter of water and boil on medium heat until thickened.

Add salt, sugar, and pepper to taste. The bamboo sauce is ready.

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.

Add to this mixture burgul pepper paste, 150 grams of vegetable oil, 300 grams of water, harissa pepper paste, narsharab, and tomato paste.

Salt and pepper to taste. If desired, you can add a little ground cumin.

Strain the mixture through a sieve. Harissa sauce is ready!

Clean the fish from scales, remove the gills and gut it, rinse, and dry.

Wash the mini potatoes and boil them in salted boiling water for 8-10 minutes until half cooked.

Preheat the oven to 250 degrees.

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.

Send the fish to the oven for 15-20 minutes.

Drizzle the finished dish with harissa sauce, chimichurri oil, sprinkle with za'atar and sumac, and garnish with fresh basil leaves.

Serve!