Taghazout Seabass

• Preheat grill to 200 °C/ 392° F.
• Rub the green bell pepper with olive oil, salt and pepper.
• Grill it in the oven until the skin blisters.
• Cut the red onion into small cubes, and slice the cherry tomatoes into quarter.
• When the bell pepper has cooled, peel of the skin and take the seeds and stem out.
• Cut into cubes the same size as red onion.
• Mix the above together and add the Japanese rice vinegar and salt and cracked black pepper to taste.
• Be careful not to squash the tomatoes too much.
• Put the tomato salsa aside.
• Combine the cumin powder, turmeric powder, chili powder, salt and pepper.
• Crush and chop the garlic and coriander fine, mix with the olive oil.
• Rub the olive oil herb mix over the half sea bass and sprinkle with a generous amount of the spice and salt mix.
• Slice the lemon and the lime into 3mm (0.11 inch) slices.
• Strip the mint leaves off the stems and reserve the leaves for garnishing the fish later.
• Using a BBQ fish basket, layer on the bottom of the basket mint stalks and then limes.
• Place the fish on top, next place mint stalks and more lemons and limes on the top side of the fish and close down the basket so as all the pieces inside are held tight within.
• Splash a little more olive oil over the fish if it looks a little dry.
• Place the sea bass under the grill of your oven, cook until you can see the lemons and limes caramelizing, this may take up to 15 minutes.
• Turn the sea bass and make the same colour on the other side.
• Carefully turn out the sea bass on a plate.
• Sprinkle over a little more olive oil if you feel it’s too dry.
• Garnish with your earlier prepared tomato salsa, fresh lime and mint leaves.

Hints:

• *If you have a chargrill BBQ, try to cook this over open charcoal, it is sensational.
• *Alternatively you can use a whole sea bass to make this recipe.