Veiled Sea Bass with a Spicy Surprise

Name: Veiled Sea Bass with a Spicy Surprise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 tbsp finely chopped dill leaves; 1 tbsp peeled and roughly chopped root ginger; 1 wedge of Preserved Lemon, rind rinsed and roughly chopped; 1 mild red chilli, deseeded and roughly chopped; 8 garlic cloves, crushed with the blade of a knife; 1 handful of parsley leaves; 1 handful of coriander/cilantro leaves; Couscous, to serve; sea salt and freshly ground black pepper; 12 large bottled vine leaves, rinsed; 6 tbsp olive oil, plus extra for greasing; lemon wedges, to serve; 4 sea bass, about 1.3 kg/3 lb in total, scaled and gutted; ¼ tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

The inspiration for “veiling” these sea bass came from chef Greg Malouf, who “veils” quails using vine leaves. As I had an excess of bottled vine leaves, and a few sea bass defrosting, it seemed appropriate to marry them. The vine leaves lock the moisture in as the fish is steamed and they also lend a very subtle sweetness. If using fresh vine leaves, blanch them in boiling water for a minute, or until pliable.

Ingredients

Fish course
Pescatarian

Ingredients

Method