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Ingredients
Method
- 1 peeled garlic clove
- 125g Greek strained yoghurt
- 2 tsp preserved lemon paste
- 2 sea bass fillets
- 1 tbsp sumac
- 2 tsp olive oil
- Cooked rice, to serve
- Grate the garlic into a bowl, then stir in the yoghurt and preserved lemon paste. Season lightly and set aside.
- Pat the fish fillets dry with a paper towel, then sprinkle both sides with the sumac and some sea salt. Heat the oil in a frying pan and cook the fish, skin-side down, for 3 mins. Flip the fish over and cook for another minute, then divide between plates and top with a dollop of the yoghurt mixture. Drizzle with olive oil and sprinkle a little more sumac on top, then enjoy with cooked rice or salad.
10 mins
2 serving
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