Sea bass with peppers & red zhoug

Name: Sea bass with peppers & red zhoug
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 red peppers; 1 yellow pepper; 2 tbsp olive oil; 4 sea bass fillets (ideally larger ones from the fish counter); Coriander leaves, to serve; Cooked grains, to serve; Greek yogurt, to serve

Red zhoug is very hot, so use sparingly and offer yogurt or a combination of yogurt and finely chopped cucumber on the side. Serve a cooked grain or a mix of grains alongside this recipe from Diana Henry.

0 out of 5 stars(0) Rate this recipe

1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 red peppers
1 yellow pepper
2 tbsp olive oil
4 sea bass fillets (ideally larger ones from the fish counter)
Coriander leaves, to serve
Cooked grains, to serve
Greek yogurt, to serve

For the red zhoug

¼ tsp cumin seeds
¼ tsp coriander seeds
3 green cardamom pods, bashed to release their seeds
4 red chillies, deseeded and chopped
4 clove/s garlic, finely chopped
35g tomato purée
½ lemon, juice
100ml extra virgin olive oil
½ x 25g coriander, leaves only, roughly chopped
½ x 25g pack flat leaf parsley, leaves only, roughly chopped

For the zhoug paste heat a frying pan, then add the cumin and coriander seeds. Toast until you can smell the aroma, then take off the heat and leave to cool.
Add to a blender or food processor with the other zhoug ingredients (except the fresh herbs) and some seasoning. Blend using the pulse button. It shouldn’t be completely smooth. Stir in the herbs, then taste (add more salt or some water if it’s too strong). Cover and keep in the fridge.
Heat the oven to 200ºC, gas mark 6. Halve and deseed the peppers, put into a roasting tin and brush with 1 tbsp oil. Season, then roast until the flesh is tender, about 20 minutes. Leave to cool, then cut the peppers into strips about 0.5cm wide.
Dry the fish fillets with kitchen paper, then score the skin without cutting right through the flesh. Do this 3-4 times at 2cm intervals, then rub with the remaining oil and sprinkle salt all over.
Heat a large heavy pan and fry the fish (2 at a time if needed), skin-side down. Press the fillets as soon as they go into the pan – I use a palette knife – to stop them curling at the edges. Lower the heat to medium and cook for 3-4 minutes, or until the flesh is cooked about ⅔ of the way through and the skin is crispy. Turn the fillets over and cook on the other side for 2 minutes more until cooked, opaque and the fish flakes easily
Divide the peppers between plates. Put the fish on top, skinside up. Drizzle a little of the sauce on the fish (offer the rest in a bowl), then serve with the coriander leaves, grains and some Greek yogurt.

Typical values per serving when made using specific products in recipe