Braised Sea Bass With Moroccan Spiced Sauce

By tunes

By: Lucy Waverman
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This method of braising fish in a sauce works for all firm fish including salmon. Serve with couscous or rice.

Ingredients

• /4 cup (50 mL) chopped coriander
• 1/4 cup (50mL) chopped parsley
• 3 cloves garlic, chopped
• 2 tbsp (25 mL) olive oil
• 1/2 tsp (2 mL) crushed red pepper flakes or to taste
• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) sweet paprika
• Pinch cinnamon
• 3 tbsp (45 mL) lemon juice
• 1 tsp (5 mL) grated lemon zest
• Salt and freshly ground pepper to taste
• Four 6 oz (175 g) Chilean sea bass fillets, skin removed

Preparation

Step 1

/4 cup (50 mL) chopped coriander
1/4 cup (50mL) chopped parsley
3 cloves garlic, chopped
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) crushed red pepper flakes or to taste
2 tsp (10 mL) ground cumin
2 tsp (10 mL) sweet paprika
Pinch cinnamon
3 tbsp (45 mL) lemon juice
1 tsp (5 mL) grated lemon zest
Salt and freshly ground pepper to taste
Four 6 oz (175 g) Chilean sea bass fillets, skin removed