Middle Eastern Grilled Sea Bass with Charred Vegetables and Tahini Sauce
Sea bass grilled skin-side down with cumin, served with charred courgette, red pepper, and red onion, and tahini-lemon garlic sauce.
- 600 g sea bass fillets
- 300 g courgette, sliced lengthways
- 250 g red pepper, quartered
- 200 g red onion, thick slices
- 80 g tahini
- 60 ml lemon juice
- 2 cloves garlic cloves, minced
- 5 g cumin seeds
- 40 ml olive oil
- 100 ml water
- 5 g sea salt and black pepper
- 20 g fresh parsley, chopped
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Make tahini sauce: whisk tahini with lemon juice, minced garlic, water, salt, and pepper until smooth and pourable. Adjust consistency with more water if needed. Set aside.
- Step 2
Heat a griddle or grill pan over high heat until very hot.
- Step 3
Toss courgette, red pepper, and red onion with 20 ml olive oil, salt, and pepper.
- Step 4
Grill vegetables in batches for 3-4 minutes per side until charred and tender. Transfer to a warm plate.
- Step 5
Pat sea bass fillets dry with kitchen paper. Brush both sides with remaining olive oil and season with salt, pepper, and cumin seeds.
- Step 6
Grill sea bass skin-side down for 4 minutes without moving. Flip and cook for 2-3 minutes until just cooked through.
- Step 7
Arrange grilled vegetables on plates. Top with sea bass fillet.
- Step 8
Drizzle tahini sauce around the plate and garnish with fresh parsley. Serve immediately.
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