Ingredients
- •4 sea bass fillets (6 oz each), skin on
- •1 tsp kosher salt
- •For chermoula:
- •1 cup fresh cilantro, roughly chopped
- •½ cup fresh flat-leaf parsley
- •4 cloves garlic
- •2 tbsp fresh lemon juice
- •1 tbsp ground cumin
- •1 tbsp sweet paprika
- •1 tsp ground coriander
- •½ tsp cayenne pepper
- •1 preserved lemon rind, chopped (or 1 tbsp lemon zest + pinch of salt)
- •¼ cup extra virgin olive oil
- •For chickpea salad:
- •1 can (15 oz) chickpeas, drained
- •1 roasted red pepper, diced
- •2 tbsp olive oil
- •1 tbsp lemon juice
- •Fresh mint leaves
Instructions
Blend all chermoula ingredients in a food processor until a coarse paste forms.
Season sea bass with kosher salt.
Coat each fillet with 1 tablespoon of chermoula.
Place fillets in vacuum-seal bags in a single layer. Add any remaining chermoula.
Seal on the gentle setting.
Preheat sous vide bath to 128°F (53°C).
Submerge and cook for 35–40 min.
While fish cooks, make the chickpea salad. Toss chickpeas with roasted red pepper, olive oil, lemon juice, and a spoonful of chermoula. Season with salt.
When fish is done, gently remove from bags.
Heat a skillet over high heat. Sear fillets skin-side down for 60 sec for crispy skin.
Spoon warm chickpea salad onto plates.
Place seared sea bass on top, skin-side up.
Drizzle with extra chermoula and scatter mint leaves.
Notes
- •Chermoula is Morocco's answer to chimichurri - make extra and use it on everything
- •Preserved lemon is the secret ingredient - it adds a fermented citrus punch nothing else can
- •The gentle 128F keeps the sea bass impossibly silky without any dryness
- •This pairs beautifully with couscous if you want a starchier base