A Sea Bass recipe so easy that will impress anyone you cook it for. We love this as its a real crowd pleaser, and we also love that none expects salmon when we are cooking for our clients. We do love salmon, but just want to give something investing to our lovely clients. They love asking about this recipe so here it is finally, you can leave me in peace. In fact this is the reason I started this blog because of my lovely followers & clients. Here goes...

Pan Roasted Sea bass with garlic, chilli & walnut Chermoula

Our clients were a bit bored of salmon, and frankly every caterer was offering it. So we came up with this recipe and chose sea bass, everyone loves it, and by pan roasting it and then adding the salsa, or chemoula whatever you want to call it, makes it a little more interesting.

Here at The Hampstead Kitchen we like recipes that have very few ingredients. Mainly because we want the final dish we create to closely resemble the produce.

Try & see what you think? We make over 500 of these over the course of a weekend.

For 4 people

  • 4 fillet of sea bass - fresh from a fishmonger or supermarket counter will suffice.
  • Plain flour for dusting or Rice flour for those who are Gluten intolerant
  • Vegetable oil for roasted
  • Sea salt & black pepper to season
  • Chermoula or dressing
  • Juice of lemon
  • 2 cloves of garlic crushed or more if you love garlic like we do
  • Half a bunch of chopped dill & parsley
  • A couple of glugs of good virgin olive oil
  • 1/4 teaspoon of Pomegranate molasses
  • sea salt to taste

Right lets get started.

Make the dressing first.

Put all the ingredients together and mix well and leave to steep.

Now lets cook the fish

Pat dry your seabass fillet, and season with a sprinkling of sea salt & black pepper.

In a medium pan heat some vegetable oil, enough to coat your fish.

Once its hot, get your seabass fillet and lightly coat in the flour.

Dust of the excess and pan roast skin side first for about 2 minutes , then the other flesh side.

Do not put more than 2 fillets a time if you are doing a huge batch, it will spoil the skin, as its a very delicate fish.

Once all fillets are done, arrange on a dish with the flesh side up.

Spoon over the chermoula or dressing whatever you want to call it, and thats it.

We serve it alongside our other banquet dishes, like chicken & lamb. However if I was having this at home I would have this with a green rocket salad with plum tomatoes and red onions with sumac and olive oil dressing.

Try it and let us know what you think. We recently made this for a celeb in Lake Combo, people forgot the lamb and anted more of the fish, it's that good.

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