Pan-fried sea bass on pita with labneh, tomato and preserved lemon from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi
- coriander leaves
- dried mint
- chile flakes
- goat milk yogurt
- lemons
- olive oil
- parsley
- pita bread
- pomegranates
- preserved lemons
- red chiles
- sea bass
- tomatoes
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
