Sea Bream Fillets with Chermoula and Roasted Vegetables

Ingredients

• 2 Potatoes (Small to medium, cut into thin slices with a mandoline)
• 1 Zucchini (Cut into thin slices)
• 1 Red bell pepper (Thinly sliced)
• 1 Onion (Thinly sliced)
• 2 Tomatoes (Cut into wedges or thin slices)
• 1 tsp Paprika
• 1 tsp Ground cumin
• 0.25 tsp Ground black pepper (Or to taste)
• 1 tsp Ground coriander
• Salt (To taste)
• 3 Garlic (Cloves, pressed or finely chopped)
• 1 tsp Harissa (Adjust according to the desired level of heat)
• 0.25 cup Fresh cilantro (Finely chopped)
• 0.25 Preserved lemon (Very finely sliced; remove the seeds)
• 2 tbsp Milk (Mentioned in the transcript; incorporated into the sauce)
• 3 tbsp Olive oil (For the chermoula and coating the vegetables)
• 4 Sea bream fillets (Approximately 150 g per fillet, with or without skin)

Steps

1. 1

   Preheat the oven to 200 °C. Prepare a large ovenproof dish wide enough to spread the vegetables in a relatively even layer.

2. 2

   Wash the potatoes, zucchini, bell pepper, tomatoes, and onion. Cut them into thin slices or even pieces, ideally using a mandoline to promote quick and even cooking. Be careful with the mandoline blade.

3. 3

   In a bowl, combine the paprika, cumin, pepper, ground coriander, and salt. Add the pressed garlic, harissa, finely chopped fresh cilantro, and finely sliced preserved lemon.

4. 4

   Add the milk and olive oil to the spice mixture. Stir until you obtain a fragrant, homogeneous sauce. Taste and adjust the salt or harissa if necessary.

5. 5

   Place the potatoes, zucchini, bell pepper, onion, and tomatoes in the dish. Pour a little more than half of the chermoula over the vegetables and gently toss to coat them well.

6. 6

   Roast the vegetables at 200 °C for approximately 15 to 20 minutes, until tender, slightly caramelized around the edges, and well roasted. The exact time depends on the thickness of the slices.

7. 7

   Meanwhile, spread the remaining chermoula over the sea bream fillets, coating both sides if possible. Let them rest while the vegetables finish their initial cooking.

8. 8

   Remove the dish from the oven and arrange the sea bream fillets on the bed of roasted vegetables. Pour any remaining sauce over the top.

9. 9

   Return the dish to the oven for approximately 10 minutes, until the sea bream is opaque in the center and flakes easily with a fork. Avoid overcooking it so that it remains tender and juicy.

10. 10

    Serve the sea bream fillets immediately with the caramelized vegetables and their chermoula sauce.

Notes

Since the quantities were not specified in the source, they are estimated for four people. The transcript mentions a little milk in the sauce, while the description emphasizes classic chermoula. Adjust the harissa to taste. The sea bream is cooked when it reaches approximately 63 °C at the center.

Nutrition per serving

• main course
• fish
• oven-baked
• quick meal
• roasted vegetables
• balanced
• Mediterranean
• gluten-free