Cookwith

Name: Herb-Crusted Sea Bass with Preserved Lemon Salsa
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 (6 oz) sea bass fillet, skinless; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh dill, finely chopped; 1/3 cup panko breadcrumbs; 1/2 tsp lemon zest; 2 tbsp extra-virgin olive oil, divided; 1/4 tsp kosher salt; 1/8 tsp freshly ground black pepper; 1 tbsp Dijon mustard; 1 tbsp preserved lemon, finely diced; 1/4 cup cucumber, finely diced; 1 tbsp shallot, finely minced; 1 tbsp fresh mint, finely chopped; 1 tbsp fresh cilantro, finely chopped; 1 tsp lemon juice; 1/2 cup pearl couscous; 3/4 cup low-sodium vegetable broth; 1 cup baby arugula; 1 tsp red wine vinegar; 1 tsp extra-virgin olive oil (for salad); Pinch of flaky sea salt

Herb-Crusted Sea Bass with Preserved Lemon Salsa

CrushedLemon1034

This Herb-Crusted Sea Bass with Preserved Lemon Salsa brings together the vibrancy of California produce with the coastal charm of Mediterranean cuisine. The sea bass boasts a crisp, herbal crust that yields to tender, flaky fish beneath. The preserved lemon salsa is a punchy blend of briny, tangy, and fresh notes, adding brightness and complexity. With a bed of pearled couscous and a peppery arugula salad, this dish is elegant yet approachable, perfect for showcasing seasonal ingredients in a 30-minute culinary adventure.

Ingredients

Instructions

Preheat oven to 400°F (200°C).
Cook the pearl couscous: In a small saucepan, heat 1/2 tablespoon olive oil over medium heat. Add couscous and toast for 2 minutes, stirring. Add vegetable broth, bring to a boil, cover, reduce heat, and simmer for 10 minutes until tender. Fluff with a fork and keep warm.
Mix panko, parsley, dill, lemon zest, and 1/4 teaspoon kosher salt in a shallow bowl.
Pat sea bass dry and season with black pepper. Brush the top with Dijon mustard.
Press the mustard-coated side of the fillet firmly into the herb-breadcrumb mixture to form an even crust.
Heat 1 tablespoon olive oil in an ovenproof nonstick skillet over medium-high heat. Place the fillet crust-side down and cook for 2-3 minutes until golden and crisp. Flip, transfer skillet to the oven, and roast 5-7 minutes until the fish flakes easily.
For the salsa: In a small bowl, combine preserved lemon, cucumber, shallot, mint, cilantro, and lemon juice. Toss and set aside.
Toss arugula with red wine vinegar, 1 teaspoon olive oil, and a pinch of flaky sea salt.
To serve: Spoon couscous onto a plate, top with the sea bass. Spoon preserved lemon salsa over fish. Arrange arugula salad alongside. Serve immediately.