Luxor4u

Mogador Sea Bass

A Moroccan recipe which gets its name form the old name of Essaouira, now Mogador, on the Atlantic coast.

Difficulty - low
Prep time - 40 mins
Cooking time - 20 mins
Serves - 4

4 portions Sea Bass
600g red peppers
150g green peppers
150g aubergines
150g courgettes
150g carrots
300g raisins soaked
300g dates
2 garlic cloves

Finely chop the red & green pepper, aubergine,courgette, carrots and dates.
Fry the garlic in oil until golden brownover a low heat.
Next add the carrots to the pan.
After 3 or 4 minutes add the aubergine and cougette and peppers.
When tender add the dates and soaked raisins.
Set aside.

Clean the sea bass, split it open and remove the bones. Stuff the vegatable mixture between the two fillets and bake in a pre-heated 220 deg C oven for 10 minutes.

Serve with a red pepper coulis. To prepare mix chopped roasted red pepper with salt and cream.

oohh that sounds delicious....wonder if it would work with Egyptian polti fish??

countessa wrote:oohh that sounds delicious....wonder if it would work with Egyptian polti fish??

[face=Comic Sans MS]I posted it because I thought you could get sea bass quite easily in Luxor. I'm sure it would be good with any white fish. If you couldn't stuff the fish with the mixture I would be tempted to put the fish in the dish and then cover it with the mixture before cooking it.[/face]

To be honest, I don't know the Arabic for sea bass But polti is a fairly versatile white fish, and the bigger ones can easily be stuffed - will definitely be giving this recipe a try