Roasted sea bass with pomegranate-cumin glaze, herbed cauliflower couscous, and seared eggplant with yogurt
An original fish dish featuring golden roasted sea bass fillets finished with a glossy pomegranate, honey, and cumin glaze. It is served with fresh herbed cauliflower couscous with lemon, plus seared eggplant topped with a touch of yogurt and mint.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 4 filetes / 680 g 680 g sea bass fillets, skin-on (approx. 170 g por filete)
- 8 g 8 g salt (divided)
- 3 g 3 g black pepper (freshly ground, divided)
- 60 ml 60 ml olive oil (divided)
- 45 ml 45 ml pomegranate molasses
- 15 ml 15 ml honey
- 30 ml 30 ml lemon juice (divided)
- 4 g 4 g ground cumin (divided)
- 9 g 9 g garlic (2 cloves grated and 1 chopped fino)
- 600 g 600 g cauliflower (solo floretes, for procesar en textura of cuscús)
- 20 g 20 g fresh parsley (finely chopped)
- 10 g 10 g fresh mint (finely chopped, divided)
- 12 g 12 g chives (finely chopped)
- 4 g 4 g lemon zest
- 500 g 500 g medium eggplant (cut en medias lunas of 1 cm)
- 120 g 120 g plain Greek yogurt
- 2 g 2 g sweet paprika
- 80 g 80 g pomegranate seeds (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 1 g (1/3 tsp) black pepper.
- 2
2. In a small bowl, mix the pomegranate molasses, honey, 15 ml (1 tbsp) lemon juice, 2 g (3/4 tsp) ground cumin, and 1 grated garlic clove until smooth to make the glaze.
- 3
3. Grate or pulse the cauliflower until it resembles couscous. Set aside. In another bowl, stir together the Greek yogurt, 1 grated garlic clove, 5 g chopped mint, a pinch of salt, and a pinch of black pepper. Chill until needed.
- 4
4. Place the eggplant on a sheet pan or tray. Toss with 30 ml (2 tbsp) olive oil, 2 g (3/4 tsp) salt, 1 g (1/3 tsp) black pepper, and the sweet paprika. Roast at 220 °C / 425 °F for 18 minutes, turning halfway, until golden and tender.
- 5
5. While the eggplant roasts, heat a large oven-safe skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. Place the sea bass fillets skin-side down and cook for 3 minutes to crisp the skin.
- 6
6. Brush the tops of the fillets with half of the pomegranate glaze. Transfer the skillet to the oven at 220 °C / 425 °F and cook for 6 to 8 minutes, depending on thickness, until the fish is just cooked through and flakes easily.
- 7
7. Remove the fish from the oven and immediately brush with the remaining glaze. Let rest for 2 minutes.
- 8
8. Heat a wide skillet over medium heat with the remaining 15 ml (1 tbsp) olive oil. Add the remaining minced garlic and cook for 30 seconds. Add the riced cauliflower, remaining cumin, 2 g (3/4 tsp) salt, and 1 g (1/3 tsp) black pepper. Cook for 4 to 5 minutes, stirring, until the cauliflower is tender but still fluffy.
- 9
9. Turn off the heat and fold the parsley, chives, remaining mint, lemon zest, and remaining 15 ml (1 tbsp) lemon juice into the cauliflower. Adjust salt if needed.
- 10
10. To serve, spoon the cauliflower couscous onto each plate. Add the roasted eggplant on the side and dollop the mint yogurt over the eggplant. Set a sea bass fillet on top and finish with pomegranate seeds.
Chef tips
Ask for fillets of similar thickness so they cook evenly. If your pomegranate molasses is very thick, loosen it with 1 teaspoon of water before mixing the glaze.
Substitutions
You can substitute the sea bass with red snapper or branzino. Greek yogurt can be replaced with thick plain yogurt. If you do not have mint, use fresh dill for a different flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Baked Salmon with Dill
28 min
Garlic Tilapia Fillet
22 min
Golden Hake with Corn, Lime and Chive Crust
38 min
Crispy Sea Bass with Warm Sweet Corn Basil Cream, Lemon Smashed Potatoes, and Sautéed Zucchini Salad
55 min
Baked Fish with Amaranth Lemon Crust, Roasted Cauliflower Purée and Sautéed Asparagus
50 min
Golden Snapper with Passion Fruit Beurre Blanc, Creamy Millet with Chives, and Glazed Baby Carrots
50 min