Crisp Striped Bass with Preserved Lemon is a refined and flavorful dish featuring delicately crisped striped bass paired with the bright, tangy notes of preserved lemon. This combination creates a sophisticated meal that’s both refreshing and indulgent, perfect for a special occasion or an elegant dinner at home.
Serving Suggestions
Serve the crisp striped bass with a side of steamed vegetables, such as asparagus or green beans, and a portion of couscous or rice for a well-rounded meal. It also pairs well with a fresh salad or a light citrusy vinaigrette. For a more elaborate presentation, consider garnishing with additional preserved lemon slices and fresh herbs.
Pairing Ideas
This dish complements a variety of sides. It works well with roasted or sautéed vegetables, adding a contrasting crunch and flavor. It also pairs nicely with grain-based sides like quinoa or a simple pilaf. For a lighter option, enjoy it with a fresh green salad or a citrus-based slaw.
Tips and Notes
- Striped Bass: Ensure the fish is fresh and properly scaled. Pat it dry before cooking to achieve a crispy skin.
- Preserved Lemon: Use preserved lemon sparingly as it can be quite intense. Rinse and chop it finely to incorporate its flavor without overwhelming the dish.
- Cooking: Pan-fry the fish over medium-high heat to achieve a crispy texture. Avoid overcrowding the pan to ensure even cooking.
- Storage: Store any leftover fish in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the crispy texture.
Enjoy the elegant flavors of Crisp Striped Bass with Preserved Lemon as a sophisticated and delightful addition to your dining experience!
Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous
Equipment
- Large skillet
- Baking sheet
Ingredients
- 4 striped bass fillets - about 6 ounces each, skin-on
- Salt and pepper - to taste
- 2 tablespoons olive oil
- 1 cup couscous
- 1 can - 15 ounces chickpeas, drained and rinsed
- 1 preserved lemon - pulp discarded, rind finely chopped
- 2 tablespoons fresh parsley - chopped
- Lemon wedges - for serving
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Pat the striped bass fillets dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the bass fillets to the skillet, skin-side down. Cook for 3-4 minutes, or until the skin is crispy and golden brown.
- Carefully flip the fillets using a spatula and transfer them to the prepared baking sheet. Place the baking sheet in the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, prepare the couscous according to the package instructions. Fluff with a fork once cooked and set aside.
- In the same skillet used for the fish, add the chickpeas and chopped preserved lemon. Cook over medium heat for 3-4 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
- To serve, divide the cooked couscous among serving plates and top with the crispy chickpeas and preserved lemon mixture. Place a striped bass fillet on top of each couscous bed.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the fish.