Beat the summertime heat with August’s spice – Izak N.37 is a harissa-inspired dry blend of spices using sweet red chilies instead of hot peppers which allows you to incorporate harissa flavors without adding any heat. Also try it sprinkled on pizza!
Striped Bass With Fennel & Preserved Lemon
Ingredients: Makes 6 to 8 servings
3 tablespoons extra-virgin olive oil
2 large fennel bulbs – trimmed, halved and thinly sliced
1 pint cherry tomatoes, halved
4 cloves of garlic, thinly sliced
1 tablespoon fresh lemon juice
2 tablespoons Izak N.37 spice blend
2 tablespoons chopped preserved lemon
One 3-pound striped bass filet, with skin, pin bones removed
Salt and freshly ground pepper
Instructions
1. Preheat the oven to 425 degrees. Rub 1 tablespoon of the olive oil on the bottom of a glass-baking dish.
2. In a mixing bowl, combine the fennel, tomatoes, garlic, lemon juice, 1 tablespoon of the olive oil and 1 tablespoon of the Izak spice blend. Season with salt and pepper. Place in the bottom of the baking dish and sprinkle the preserved lemon on top.
3. Rub the remaining 1 tablespoon of olive oil over both sides of the fish and season with salt, pepper and the remaining tablespoon of Izak. Place the fish on top of the vegetables, skin side up. Bake in the oven for about 30 minutes or until the fish is cooked through.
4. Divide the fish among plates. Top with the vegetable mixture, drizzle with some of the cooking liquid and serve.
Recipe provided by LA BOÎTE.
For more recipes and spices check out “The Art of Blending” by Lior Lev Sercarz
Photography by Thomas Schauer.
