Fish / shellfish

Sea bass tagine with peas


The sea bass and the peas in tajine blend perfectly and make this dish a light and easy recipe.

Ingredients for 4 persons :

  • 2 onions
  • 6 podsgarlic
  • 6 strands of coriander
  • 6 strands of parsley
  • ½ candied lemon peel
  • 1 lemon
  • 400 g of peas shelled fresh (or frozen)
  • 30g butter
  • ½ tsp. cumin seeds
  • 50 cl of water (or fish stock)
  • 1 kg of sea bass fillets
  • 3 tbsp. tablespoons of olive oil
  • Salt, freshly ground pepper

Sea bass tagine with peas

  • Peel, wash and cut the onions into rings.
  • Lightly crush the garlic in a shirt.
  • Wash, remove the leaves and chop the cilantro and parsley.
  • Cut the lemon peel into small pieces.
  • Squeeze and collect the lemon juice.
  • Bring a saucepan of water to a boil, immerse the peas for 3 minutes. Cool them immediately in ice water, then drain them.

In a skillet,

  • Melt the butter, add the onion rings and cumin.
  • Stir, pour in the water (or fish stock) and add the garlic cloves.
  • Bring to a boil, cover and continue cooking over medium heat for 15 minutes.
  • Season the sea bass fillets on all sides. Add them to the content of the sauté pan, pour 1 tsp. tablespoons olive oil, sprinkle with cilantro and add the pieces of candied lemon.
  • Cook 6 to 7 minutes.
  • Remove the fillets with a skimmer, set them aside.
  • Pour the lemon juice and the rest of the olive oil into the cooking juice obtained, add the peas, pepper and bring to a boil for 5 minutes.
  • Transfer the whole into a tagine, place the fish fillets on the
  • on top, sprinkle with parsley.
  • To serve !

Chef's B.A.BA

To preserve the vivid colors of vegetables such as peas, boil them for a few minutes (the time varies depending on the vegetables) then immediately immerse them in a cold water bath containing ice cubes.

You can also add 1 teaspoon of cooking water. of baking soda which also tenderizes vegetables and shortens cooking time.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Michelin starred Chef Simon Hulstone prepares Cod with parsnip purée and cucumber (October 2020).