Seared sea bass with lemon and tomato sauce

Name: Seared sea bass with lemon and tomato sauce
Yield: Serves four
Cuisine: Palestinian
Ingredients: 1 × 400 g tin of peeled plum tomatoes, blitzed in a food processor until smooth (see headnote); 1 tbsp tomato purée; 20 g dill, roughly chopped; 1½ tsp caster sugar; 5 garlic cloves, crushed; 1 onion, thinly sliced (150 g); 1 green chilli, finely chopped, seeds and all (15 g); 2½ cm piece of ginger, peeled and finely grated (25 g); ½ a lemon, very thinly sliced into rounds, pips discarded; 150 g datterini (or cherry) tomatoes; Salt and black pepper; ½ a lemon, very thinly sliced into rounds, pips discarded; 400 ml chicken stock; 25 g coriander, roughly chopped, plus extra picked leaves to garnish; 150 g datterini (or cherry) tomatoes; 150 g datterini (or cherry) tomatoes; 100 ml olive oil; 4 tsp fish spice mix; 8 sea bass fillets, skin on and lightly scored, halved widthways at a slight angle (680g); Salt and black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is our favourite sort of quick fish supper, particularly if you’ve made the sauce in advance. Serve with some rice, crusty white bread or just a spoon, if you prefer, to scoop up all the lovely juices.

Starting with a tin of plum tomatoes and blitzing it up (rather than starting with tinned chopped tomatoes or passata in the first instance) is well worth doing: the flavour of the blitzed up plum tomatoes is wonderfully intense. With the emphasis of this dish as much on the rich

Ingredients

Asia
Palestine
Supper
Main course
Gluten-free

Ingredients

Method