Cured Sea Bass with Figs and Oregano
By OcadoLife
Published on 30 August 2023
Created by the chef-founders of London-based restaurant Honey & Co. Sarit Packer and Itamar Srulovich, this Cured Sea Bass with Figs and Oregano makes a wonderfully refreshing opener to a meal. It’s also very pretty on the plate. The salt and lemon juice cure the fish with a vibrant effect. If you don’t have aleppo chilli flakes you can use regular ones, but sprinkle more sparingly. Looking for more fish recipes? Look no further.
Allow an extra 1-2 hours curing time for the fish.Time and servings
10 minsTotal time
4Servings
10 minsPrep time
Ingredients
- 4 fresh sea bass fillets (use on day of delivery)
- 1 tsp sea salt flakes
- 4 pinches (approx.) aleppo pepper flakes
- 1 lemon, zested and juiced
- 3 figs (approx. 150g), cut into thin wedges or diced
- 1 green chilli, deseeded and thinly sliced
- 5 oregano sprigs (approx.), leaves picked
- 1 tbsp sherry vinegar
- 1 tbsp olive oil, plus extra to serve
Method
Step 1
Pat the fillets dry and lay them skin-side down on a plate. Sprinkle with the sea salt, aleppo pepper flakes and lemon zest, then cover and put in the fridge to cure for 1-2 hrs.Step 2
In a bowl, mix the figs, green chilli, oregano, sherry vinegar and 1 tbsp olive oil, and season.Step 3
Remove the fish from the fridge. Use a sharp knife to cut off thin slices, lifting them from the skin and placing evenly on a serving plate so they all sit in the lemon juice as you squeeze it over. Dot over the figs and oregano mix, finish with a drizzle of olive oil and eat right away.