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Pan-fried sea bass on pita with labneh, tomato and preserved lemon from Ottolenghi: The Cookbook (page 144) by Yotam Ottolenghi and Sami Tamimi

  • sea bass
  • pita bread
  • coriander leaves
  • labneh cheese
  • lemons
  • parsley
  • tomatoes
  • pomegranates
  • preserved lemons
  • chile flakes
  • red chiles

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Notes about this recipe

  • Eat Your Books

    You can use bought labneh or the recipe in the book.

  • Ledlund on April 24, 2018

    Made this for a weeknight dinner for two. My fishmonger didn't have sea bass so I subbed halibut since it was in season. It's not pomegranate season so I couldn't find any in the stores and had to skip that. Even with the substitution/deletion it was fantastic! I think the labneh and the preserved lemon really made it. I am looking forward to making it again for a dinner party. As a main, I will serve the pita on the side.

  • TrishaCP on July 01, 2013

    Great fast recipe for a weeknight- I subbed Greek yogurt for the labneh and it was still amazing. Any firm white fish can be used (I used rockfish).

  • owaint on November 22, 2010

    Excellent starter/mid-sized dish. The labneh is really interesting and very easy to make - well worth the limited effort. Don't use too much dried chilli in the salsa as it can overpower the fish flavour. The pomegranate seeds are essential and really lift the falvour and appearance of this dish. If using shop bought preserved lemons a single fruit would do for probably up to 6 people.

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