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–+ servings

Lemony Dukkah-Crusted Sea Bass with Smashed Peas

Suzy Karadsheh, The Mediterranean Dish
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
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Course Main Course
Servings 2 people

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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