A straightforward middle-eastern inspired dish that utilises a handful of delicious ingredients all working together. If you make your own pita and labneh it goes from delicious to stunning.
RECIPE – feeds 2
2 sea bass fillets, skin on
3 tbsp olive oil
2 small preserved lemons, pulp removed, skin cut into thin strips
2 pita bread (white or wholemeal) each cut into 3 pieces
labneh (or some thick Greek yoghurt mixed with olive oil)
2 tbsp pomegranate seeds
2 tsp za’atar
2 good handfuls of rocket
For the salsa:
2 ripe tomatoes, skinned, de-seeded and finely diced
1 long red chilli, de-seeded and finely chopped
1/2 tsp dried chilli flakes
a small bunch of flat-leaf parsley, chopped
a small bunch of fresh coriander, chopped
juice of a lemon
First combine the salsa ingredients. To de-skin your tomatoes: boil a kettle, lightly score a cross in the base of the tomato and put it into a cup. Pour the just-boiled water over the tomato and leave for 15-20 seconds. Empty the hot water out and immediately refill it with cold water. Lift out the tomato, insert the point of a knife under the score and lift the skin away, you should find that the skin peels off easily. If you leave the tomato in the hot water for too long it will begin to cook, and the skin will not come so easily.
Cut the tomatoes into quarters and cut out the seeds, then slice into thin strips, then slice across to make fine dice. Season, then put the salsa to one side.
Prepare the remainder of the ingredients. Pat the sea bass fillets dry with kitchen paper, season, then heat the oil in a large frying pan.
Lightly toast the pita.
Fry the fillets, skin side down, over a medium heat for approximately 3 minutes until the skin is crisp and the fish moves freely in the pan. Carefully flip the fish over and cook for a further minute.
To serve: put a good handful of rocket in a large bowl, place the cooked fish on top. Scatter the salsa on top of the fish and all around it. Tuck the pita into the rocket and under the fish, spoon some labneh on each piece of pita and sprinkle some za’atar over the top. Scatter the strips of preserved lemon and the pomegranate seeds over everything.
Pour a glass of good dry white wine and enjoy yourself.