Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 400 grams of skin-on, boneless sea bass fillets thoroughly with paper towels.

2. 2

   In a small bowl, combine 60 grams coarse sea salt, 30 grams granulated sugar, 1 teaspoon ground coriander seeds, and 1 teaspoon ground cumin seeds to create the curing mixture.

3. 3

   Generously coat both sides of the sea bass fillets with the prepared curing mixture, then place the fillets on a wire rack set over a tray, cover loosely with plastic wrap, and refrigerate for 4 to 6 hours.

4. 4

   After curing, gently rinse the sea bass fillets under cold water to remove excess salt and sugar, then pat them completely dry with paper towels and thinly slice them crosswise into delicate pieces.

5. 5

   In a separate small bowl, whisk together 2 tablespoons harissa paste, 60 milliliters extra virgin olive oil, and 60 milliliters fresh lemon juice to form the dressing.

6. 6

   In a large mixing bowl, gently combine 2 tablespoons finely diced preserved lemons, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, 1 small very thinly sliced red onion, 1 cup halved cherry tomatoes, and 2 cups fresh arugula.

7. 7

   Arrange the sliced cured sea bass artfully on a serving platter and spoon the prepared dressing generously over the fish.

8. 8

   Serve the dressed cured sea bass immediately with the vibrant preserved lemon and herb salad on the side.