Seared sea bass on baba ghanoush

Seared sea bass on baba ghanoush

Cairo Kitchen
Jonathan Gregson

Mediterranean sea bass is known in Egypt as ‘arous’ or ‘loot’ and is usually eaten fried, cooked in the oven or added to soups. For this recipe, we are using small pieces of sea bass and combining it with baba ghanoush to be eaten as bite-sized mezza.

For the baba ghanoush


Quantity Ingredient
250g aubergines
1/2 red pepper, diced
1 lemon, juiced
1 tablespoon tahina paste
3 tablespoons olive oil
1 tablespoon vinegar
2 garlic cloves, crushed

For the sea bass

Quantity Ingredient
200g sea bass fillets, skin on
4 tablespoons olive oil
2 garlic cloves, sliced
pinch cumin seeds
1 lemon, juiced
1 tablespoon fresh coriander, chopped
freshly ground black pepper

To serve

Quantity Ingredient
2-3 pitta or flat breads
2 tablespoons olive oil
1/2 pomegranate, seeded
fresh dill, chopped


  1. Preheat the oven to 200°C.
  2. To make the baba ghanoush, roast the aubergines for about 30 to 35 minutes until they are really soft on the inside, then peel them when they are cool enough to handle.
  3. Mash the aubergines well with a fork and mix in the diced pepper. Season with salt and add the lemon juice, tahina paste, olive oil, vinegar and crushed garlic and combine well. Set aside to cool.
  4. Cut the sea bass into strips, about 2 cm x 10 cm, leaving the skin on.
  5. In a dish, mix together 3 tablespoons of the olive oil, the garlic, cumin, lemon juice, coriander and salt and pepper to taste. Add the sea bass strips and marinate for about 10 minutes.
  6. Cut the pitta breads into 10 cm circles and fry in the 2 tablespoons of olive oil for a couple of minutes until golden.
  7. Remove the sea bass from the marinade and pat dry on paper towels. Heat the remaining tablespoon of olive oil in a frying pan and sauté the fish, skin side down, until the skin is crispy, then turn to the skinless side and lower the heat to cook for 1 minute.
  8. To assemble, place a dollop of baba ghanoush on the pitta bread circles, scatter with the pomegranate seeds, place a sea bass strip on top and garnish with the rocket and fresh dill.
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