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Striped bass with chermoula
Ingredients
Fish:
- 1 1.36-1.8 kilogram striped bass, whole, cleaned
- 1/4 cup (60 milliliters) dukkah spice blend
- 1 cup (240 milliliters) preserved lemons, roughly chopped
- 2 tablespoons (30 milliliters) extra virgin olive oil
Chermoula:
- 5 garlic cloves, roasted
- 1 teaspoon (5 milliliters) ground cumin
- 1/2 teaspoon (2.5 milliliters) saffron threads
- 1/2 cup (120 milliliters) parsley leaves and stems
- 1 cup (240 milliliters) cilantro leaves and stems
- 1/2 teaspoon (2.5 milliliters) chili flakes
- 1/2 cup (120 milliliters) extra virgin olive oil
- 1 lemon, juiced
- Salt
Special equipment:
- Butcher twine
Directions
Fish:
- Preheat oven to 400 F (230 C).
- Season cavity of the fish with half the dukkah spice.
- Stuff cavity of fish with preserved lemons.
- Tie the cavity of the fish shut with butcher twine.
- With a sharp knife, score the skin and part of the flesh of the fish.
- Rub oil over fish and season with remaining dukkah.
- Place fish on roasting rack.
- Roast in oven for 15-18 minutes, or until the fish is cooked.
- Remove from oven, let rest five minutes.
Chermoula:
- Combine roasted garlic, cumin, and saffron in a food processor, pulse to blend.
- Add parsley, cilantro, chili flakes, oil, lemon juice, and salt to season, process until smooth.
To finish:
- Transfer fish to a serving dish, serve with chermoula.
