Fish "J-Mix"

Name: Fish "J-Mix"
Ingredients: Med Cuisine preserved lemon paste; Med Cuisine shawarma spice mix; chopped parsley; Full-fat Greek yogurt; 1 Red chili pepper, thinly sliced; 2 Sea bass fillets, skinless and boneless; 2 Medium onions, cut into wedges; 2 Spring onions, sliced diagonally; Extra virgin olive oil

Spicy sea bass with roasted onions, lemon pasta and yogurt. Finished with parsley, spring onion and chili pepper.Chef Tomer Hauptman introduces you in his online masterclass to dishes that are fresh, seasonal, and vegetable-focused. Exactly as Middle Eastern cuisine is meant to be. Each dish highlights the characteristic herbs and ingredients of Med Cuisine.

Ingredients

Med Cuisine preserved lemon paste

Med Cuisine shawarma spice mix

chopped parsley

Full-fat Greek yogurt

1Red chili pepper, thinly sliced

2Sea bass fillets, skinless and boneless

2Medium onions, cut into wedges

2Spring onions, sliced diagonally

Extra virgin olive oil

Preparation

Preheat the oven to 220°C.
Toss the onion wedges with olive oil, shawarma spices, and salt.
Spread out on a baking sheet and roast for 12-15 minutes until golden brown and lightly caramelized.
Cut the sea bass into strips 2 cm wide.
Marinate with olive oil and shawarma spices.
Heat 2-3 tbsp olive oil in a frying pan over medium heat.
Briefly and gently fry the fish strips until cooked through.
Add the roasted onions to the pan and warm through briefly.
Serve with a layer of Greek yogurt, the fish-onion mix on top, and garnish with lemon paste, parsley, spring onion, and chili.