Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Herbalicious green sauce

SEA BASS WITH HERBALICIOUS GREEN SAUCE

2 pounds sea bass or any firm white fish, cut into pieces with skin on 1⁄4 cup olive or avocado oil
2 leeks, finely sliced
2 large golden potatoes, washed and thinly sliced
1 teaspoon kosher salt
1⁄2 teaspoon pepper
1 generous pinch of saffron, steeped in a 1⁄2 cup warm water
1 teaspoon turmeric powder, or 1 inch fresh turmeric, grated
1⁄2 cup white wine
1⁄2 preserved lemon, chopped finely or juice of one lemon and 1 teaspoon salt
Fish Prep-
1) Place several pieces of paper towel on a dish, place fish filets on paper towel and salt liberally. Allow fish to sit for 15 minutes, then with a clean paper towel, gently wipe the fish of salt and moisture.
2)In a large heavy pan, warm oil over medium flame, then add the leeks and a half tea spoon of salt. Sauté for 3 minutes until leeks start to become translucent and golden.
3) Add the potato slices in a single layer on top of the leeks, then add half teaspoon of salt and pepper.
4) Slowly pour the saffron water into the pan.
5) Cover the pot with lid and simmer for 3 minutes.
6) Add the fish filets, skin side down, on top of the potatoes.
7) Slowly add the white wine to the pan.
8) Sprinkle turmeric over the fish.
9) Place the chopped preserved lemon or lemon juice and salt over the fish.
10) Replace lid and shake the pan so that juices spread evenly in the pan. 11) Simmer for 10 to 15 minutes, depending on the thickness of the fish.
To serve
Spread desired amount of Herbaceous green sauce ( see previous post for recipe)on top of each piece of fish and serve with potatoes, leeks and juices from the pan.

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