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Cured Sea Bass with Figs and Oregano

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time

Ingredients

9 total
  • 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

3 steps

  1. 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.

  2. Step 2

    In a bowl, mix the figs, green chilli, oregano, sherry vinegar and 1 tbsp olive oil, and season.

  3. 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.