Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 0.25 cup coarse sea salt, 2 tablespoons sumac for curing, and 1 tablespoon lemon zest in a small bowl, mixing well.

2. 2

   Pat dry 2 pieces of sea bass fillets thoroughly, then spread half of the salt mixture evenly on a plate, place the sea bass fillets on top, and cover them completely with the remaining salt mixture.

3. 3

   Cover the fillets tightly with plastic wrap and refrigerate for 4 to 6 hours to allow for proper curing.

4. 4

   After curing, gently rinse the cured sea bass fillets under cold running water to remove all of the salt mixture, then thoroughly pat them dry with paper towels.

5. 5

   In a separate small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon fresh lemon juice, 0.25 teaspoon black pepper, and 0.5 teaspoon sumac for dressing to create the dressing.

6. 6

   Thinly slice 1 large cucumber and 0.25 small red onion, then chop 2 tablespoons fresh dill, combining all three ingredients in a medium bowl.

7. 7

   Carefully slice the cured sea bass fillets thinly against the grain, similar to gravlax, and arrange the slices neatly on two serving plates.

8. 8

   Drizzle half of the prepared dressing over the sliced sea bass and gently toss the cucumber, red onion, and dill mixture with the remaining dressing before serving it alongside the cured sea bass.