Line-caught sea bass in chermoula, a North African marinade, accompanies a spicy, nutty salad. A Mediterranean treat from Anna Hansen at The Modern Pantry for Taste of London
1. For the chermoula, mix all ingredients together. Half an hour before you plan to eat, marinate the fish in the mixture.
2. For the spiced, toasted seeds, heat the oil over moderate heat in a heavy bottomed frying pan. Add the curry leaves and fry until aromatic then add the fennel, poppy, kalonji and mustard seeds.
3. Reduce the heat a little and continue to fry, shaking the pan until they begin to pop then add the pumpkin and sunflower seeds. Keep shaking and tossing the seeds in the pan regularly to ensure even toasting. When they are golden remove from the heat and add the salt and amchur.
4. For the quinoa, tomatillo and preserved lemon salad, caramelise the onion in the oil then add the smoked paprika and sherry vinegar and continue to cook until it has evaporated. Toss together the remaining ingredients (except for the lime wedges) along with a couple of handfuls of the spiced seeds to make the salad.
5. For the tahini cream, add all ingredients together, whisk and season to taste.
6. For the sea bass, heat some oil in a pan and add the fish, skin side down. Cook for a minute or so to allow the skin to caramelise then transfer to a hot oven. Bake until just cooked through.
7. Spoon some quinoa salad onto a plate and scatter a few mustard leaves around. Place the sea bass skin side up on top of this then a sprinkling of the toasted seeds. Finally squeeze over a wedge of lime, garnish with some mustard leaves and a dash of extra virgin olive oil.
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