Syrian-style Baked Sea Bass with Spices and Tomato Sauce

Ingredients

In this Syrian adaptation, the Italian Spigola alla pitarillara is transformed by incorporating traditional Syrian spices and flavors. The original dish typically features Mediterranean herbs like oregano and basil, while the Syrian version introduces warm spices such as cumin, coriander, paprika, and cinnamon. Additionally, the tomato sauce in the Syrian adaptation is enriched with garlic, onions, and lemon juice, adding a tangy and aromatic element to the dish. We alse have the original recipe for Spigola alla pitarillara, so you can check it out.

• 2 sea bass fillets (about 200g each) (7 oz) 2 sea bass fillets (about 200g each) (7 oz)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 25g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the ground cumin, coriander, paprika, cinnamon, salt, and pepper.
3. 3.
   Rub the spice mixture evenly over both sides of the sea bass fillets.
4. 4.
   Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the sea bass fillets for 2 minutes on each side until lightly browned. Remove from the skillet and set aside.
5. 5.
   In the same skillet, add the remaining tablespoon of olive oil and sauté the onion and garlic until softened and fragrant.
6. 6.
   Add the diced tomatoes and tomato paste to the skillet. Cook for 5 minutes, stirring occasionally.
7. 7.
   Stir in the lemon juice and season with salt and pepper to taste.
8. 8.
   Transfer the tomato sauce to a baking dish and place the sea bass fillets on top.
9. 9.
   Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Sea bass — Choose fresh sea bass fillets with firm flesh and a mild, slightly sweet aroma. If sea bass is not available, you can substitute it with other white fish varieties such as cod or haddock.

Tips & Tricks

• For an extra burst of flavor, marinate the sea bass fillets in the spice mixture for 30 minutes before cooking.
• Adjust the level of spiciness by adding a pinch of cayenne pepper to the spice mixture.
• Serve the dish with a side of fragrant saffron rice or roasted vegetables for a complete meal.
• If you prefer a smoother tomato sauce, you can blend the cooked tomatoes before adding the sea bass fillets.
• Freshly squeezed lemon juice adds a bright and tangy flavor to the dish, but you can also use bottled lemon juice if needed.

Serving advice

Serve the Syrian-style Baked Sea Bass hot, garnished with fresh parsley. Accompany it with a side of fragrant rice or warm flatbread to soak up the delicious tomato sauce.

Presentation advice

Place the sea bass fillets on a bed of vibrant tomato sauce, allowing the colors to contrast beautifully. Garnish with a sprinkle of fresh parsley for a pop of green. Serve the dish on a decorative platter to enhance its visual appeal.