Crispy seabass with preserved lemon yogurt

Name: Crispy seabass with preserved lemon yogurt
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 clove/s garlic clove; 125 grams no.1 fat free greek natural strained yogurt; 2 tsp cooks’ ingredients preserved lemon paste; 2 sea bass fillets; 1 tbsp sumac; 2 tsp extra virgin olive oil; 300 grams the levantine table freekeh, black rice & chickpeas

Prep: 5 minsCook: 5 mins

Prep

5 mins

Cook

5 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.

Ella x

Ingredients

Servings:

1 clove/sgarlic clove(garlic, peeled)
125 gramsno.1 fat free greek natural strained yogurt
2 tspcooks’ ingredients preserved lemon paste
2sea bass fillets
1 tbspsumac(Cooks’ Ingredients Sumac, plus a sprinkle to serve)
2 tspextra virgin olive oil(extra virgin olive oil, plus more for drizzling)
300 gramsthe levantine table freekeh, black rice & chickpeas

Detail level

Instructions

1
Finely grate the garlic into a bowl, then stir in the yogurt and lemon paste.
2
Pat the fish dry with kitchen paper. Generously sprinkle both sides with sumac, then season with salt. Heat the oil in a nonstick frying pan over a medium-high heat and cook the fish, skin-side-down, for 3 minutes. Flip over and cook for another 30 seconds- 1 minute, until cooked and opaque throughout.
3
Meanwhile, heat the freekeh mix according to pack instructions. Divide between plates, top with the seabass and a dollop of the lemony yogurt. Serve with a drizzle of oil and a little extra sprinkle of sumac.

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