Crispy seabass with preserved lemon yogurt

Name: Crispy seabass with preserved lemon yogurt
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 1 clove/s garlic, peeled; 125 g No.1 Fat Free Greek Natural Strained Yogurt; 2 tsp Cooks’ Ingredients Preserved Lemon Paste; 2 sea bass fillets; 1 tbsp Cooks’ Ingredients Sumac, plus a sprinkle to serve; 2 tsp extra virgin olive oil, plus more for drizzling; 300 g The Levantine Table Freekeh, Black Rice & Chickpeas

Jazzed-up yogurt gives dinner an extra edge – we’ve added garlic and preserved lemon paste for a refreshing kick

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7 plant varieties

Serves2
CourseMain meal
Prepare5 mins
Cook5 mins
Total time10 mins

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1 clove/s garlic, peeled
125g No.1 Fat Free Greek Natural Strained Yogurt
2 tsp Cooks’ Ingredients Preserved Lemon Paste
2 sea bass fillets
1 tbsp Cooks’ Ingredients Sumac, plus a sprinkle to serve
2 tsp extra virgin olive oil, plus more for drizzling
300g The Levantine Table Freekeh, Black Rice & Chickpeas

Finely grate the garlic into a bowl, then stir in the yogurt and lemon paste.
Pat the fish dry with kitchen paper. Generously sprinkle both sides with sumac, then season with salt. Heat the oil in a nonstick frying pan over a medium-high heat and cook the fish, skin-side-down, for 3 minutes. Flip over and cook for another 30 seconds- 1 minute, until cooked and opaque throughout.
Meanwhile, heat the freekeh mix according to pack instructions. Divide between plates, top with the seabass and a dollop of the lemony yogurt. Serve with a drizzle of oil and a little extra sprinkle of sumac.

Typical values per serving when made using specific products in recipe