Baked Sea Bass with Bamboo Sauce, Harissa, and Chimichurri
⏳ Time
1 hour
🥕 Ingredients
25
🍽️ Servings
4
Description
The recipe was shared with us by Chef John from a local American restaurant.
Ingredients
- Sea Bass - 2 pieces
- Olives stuffed with lemon - 3.5 oz
- Lemon - 3.5 oz
- Marinated cherries - 3.5 oz
- Basil - 0.4 oz
- Za'atar - 0.4 oz
- Sumac - 0.4 oz
- Fingerling Potatoes - 4.2 oz
- Olive Oil - 23 fl oz
- Cilantro - 3.5 oz
- Parsley - 3.5 oz
- Garlic - 3.5 oz
- Thyme - 1.1 oz
- Baking Tomatoes - 2 lbs
- Onion - 8.8 oz
- Sweet Pepper - 21.2 oz
- Vegetable Oil - 5 fl oz
- Water - 1 qt
- Harissa - 3 fl oz
- Narshehab sauce - 0 fl oz
- Passata Tomato Sauce - 1.8 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Ground Cumin - to taste
- Sugar - to taste
Step by Step guide
Step 1
First, you need to prepare three sauces: bamboo, chimichurri, and harissa.
Step 2
For the chimichurri, chop 100 grams of cilantro, the same amount of parsley, 50 grams of garlic, and 30 grams of thyme.
Step 3
Pour everything with olive oil, mix well, and let it sit for a while.
Step 4
Next is the bamboo sauce. Peel 200 grams of onion and chop it into small cubes. Peel 30 grams of garlic and finely mince it.
Step 5
Remove the seeds and membranes from the bell pepper and cut it into cubes.
Step 6
Chop the peeled tomatoes into small pieces.
Step 7
Place a skillet over heat and sauté the chopped onion in vegetable oil until golden brown.
Step 8
Add garlic, bell pepper, and tomatoes.
Step 9
Pour in 1 liter of water and simmer over medium heat until thickened.
Step 10
Add salt, sugar, and pepper to taste. The bamboo sauce is ready.
Step 11
Prepare harissa sauce. Roast a head of garlic and an onion in their skins in the oven until soft. Allow to cool and peel off the skins. Blend the garlic and onion until smooth.
Step 12
Add to this mixture the burg pepper paste, 150 grams of vegetable oil, 300 grams of water, harissa pepper paste, narsharab, and tomato paste.
Step 13
Season with salt and pepper to taste. If desired, you can add a little ground cumin.
Step 14
Pass the mixture through a sieve. The harissa sauce is ready!
Step 15
Clean the fish by removing the scales, taking out the gills, and gutting it. Rinse and pat dry.
Step 16
Wash the baby potatoes and boil them in salted boiling water until they are partially cooked, about 8 to 10 minutes.
Step 17
Preheat the oven to 482°F.
Step 18
Spread the bamboo sauce evenly in a baking dish. Open up the fish and place it belly-down on top of the sauce. Arrange halved mini potatoes, whole cherry tomatoes, lemon slices, and olives around the fish.
Step 19
Place the fish in the oven for 15 to 20 minutes.
Step 20
Drizzle the finished dish with harissa sauce and chimichurri oil, sprinkle with za'atar and sumac, and garnish with fresh basil leaves.
Step 21
Serve!
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