Lemony Dukkah-Crusted Sea Bass with Smashed Peas
Adapted from Suzy Karadsheh, The Mediterranean Dish https://www.themediterraneandish.com/The crunchy dukkah, creamy peas, and lemon-garlic sauce balance beautifully with the delicate, tender texture of sea bass. The lemon zest lifts the flavours
Ingredients
For the sauce
- 2 large garlic cloves finely minced
- Juice of 1 large lemon about 60 ml
- 1 teaspoon lemon zest
- 3 tablespoons extra virgin olive oil
For the pea base
- 110 g frozen peas thawed (see tip below)
- 1 small shallot finely minced
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lemon-garlic sauce from above
For the fish
- 300 g sea bass fillet skin on
- Sea salt and freshly ground black pepper to season
- 3 tablespoons dukkah spice blend
To finish
- 15 g flat-leaf parsley roughly chopped
- ½ tablespoon dukkah
- Lemon wedges
Instructions
- Method
- Thaw the peas ahead of time.
- If you are making your own dukkah then do this now.
- Preheat to 200 °C (fan 180 °C) / 400 °F. Place a rack in the centre.
Make the sauce.
- Blend the garlic, lemon juice, zest and olive oil until combined.
Prepare the peas.
- Place the thawed peas in a small baking dish (around 20 cm square). Lightly mash with the back of a fork. Add the shallot, sea salt, black pepper, and 2 tablespoons of the lemon-garlic sauce. Mix well and spread evenly across the dish.
Prepare the fish.
- Lay the sea bass skin-side down on top of the pea mixture. Season the fillet with sea salt and black pepper, then spoon over the remaining lemon-garlic sauce. Press 2½ tablespoons of dukkah firmly onto the top of the fish.
Bake.
- Place the dish in the oven and bake for 12–15 minutes, until the fish flakes easily with a fork.
Finish & serve.
- Scatter over the parsley and the remaining dukkah. Serve straight away with lemon wedges.
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