Moroccan style pan fried fish with cucumber and tomato salad

Sea bass with a chermoula style spice rub, pan fried with a little butter. Crispy skinned, drizzled with caper butter and served with a very fresh tasting cucumber and tomato salad with shallot and mint. Really fresh and healthy for a super quick supper!

Moroccan style fish

Your list –

Moroccan fish ingredients

Rub the sea bass on both sides with a mix of 1 tsp ginger, 1 tsp coriander, 1 garlic clove minced, a few snipped mint leaves, salt and pepper.

Peel the cucumber and slice down the middle lengthways and take out the seeds with a spoon. Then chop up the cucumber into chunky pieces, add to a bowl. Cut the cherry tomatoes in half and add to the bowl. Slice the shallot very finely and add and gently mix everything together. Add half a squeezed lemon, sea salt and pepper and a small sprig of mint leaves, finely snipped. Mix.

Chermoula fish

Heat a little olive oil in a frying pan, add a knob of butter. When it is just foaming (don’t let it get hot enough to brown) add the fish, skinside down first. Turn after a couple of minutes, and turn again for a couple minutes more and the skin is nice and crispy. Remove to a plate. Then add a tablespoon of capers to the butter in the pan. Pour this over the fish, add some snipped coriander leaves, and serve with the cucumber and tomato salad. Delicious!

Chermoula style fish

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