Equipment
Ingredients
Sea Bass
- 400 g sea bass fillets, skinless, boneless
- 1 lemon, thinly sliced
- 2 garlic, crushed
Salad Base
- 1 red bell pepper, thinly sliced
- 100 g black olives, pitted and halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- 30 g fresh parsley, roughly chopped
- 15 g fresh mint, roughly chopped
Dressing
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 2 g ground cumin
- 1 g ground coriander
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 260 kcal
- Protein
- 20 g
- Carbohydrates
- 9 g
- Fat
- 16 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 553 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 41 mg
- Potassium
- 522 mg
- Calcium
- 74 mg
- Iron
- 3.6 mg
- Magnesium
- 65 mg
- Phosphorus
- 233 mg
- Zinc
- 0.8 mg
- Vitamin A
- 151 mcg
- Vitamin C
- 65 mg
- Vitamin D
- 5.6 mcg
- Vitamin E
- 3.6 mg
- Vitamin K
- 141 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.19 mg
- Niacin
- 2.2 mg
- Folate
- 46 mcg
- Water
- 215 g
Sources: USDA FoodData Central
Method
Fill a large pot with 2 inches of water, add the crushed garlic, and bring to a simmer. Arrange the sliced lemons in a single layer at the bottom of a steamer basket.
Place the sea bass fillets on top of the lemon slices in the steamer basket. Cover and steam over the simmering water for 8 to 10 minutes, or until the fish is opaque, flakes easily, and reaches an internal temperature of 63°C/145°F.
Carefully transfer the steamed sea bass to a large plate and allow it to rest for 10 minutes to cool slightly before gently flaking it into large chunks.
In a large mixing bowl, combine the extra virgin olive oil, lemon juice, ground cumin, ground coriander, kosher salt, and black pepper. Whisk vigorously until the dressing is fully emulsified.
Add the sliced red bell pepper, black olives, diced cucumber, red onion, fresh parsley, and fresh mint to the large mixing bowl containing the dressing. Toss thoroughly until all ingredients are evenly coated.
Gently fold the flaked sea bass into the salad mixture, taking care not to break the fish pieces too small. Serve immediately, or chill briefly to allow the flavors to marry.
Chef's Notes
- Using lemon slices as a bed for steaming prevents the delicate sea bass from sticking to the steamer basket while infusing it with bright, aromatic citrus oils.
- Steaming is an incredibly gentle cooking method that preserves the sweet, delicate flavor of sea bass perfectly, requiring no added fats during the cooking process.
- Dry-cured black olives or high-quality Kalamata olives provide the best briny contrast. Avoid canned black olives, which lack the necessary depth of flavor.
- For the best texture, ensure you slice the bell pepper thinly and dice the cucumber evenly. A uniform vegetable size ensures you get a bit of every flavor in each bite.
Storage
Refrigerator: 2 days — Store in an airtight container. The vegetables will lose some crispness over time.
Troubleshooting
Fish is tough, dry, or rubbery
Cause: The sea bass was overcooked during steaming
Fix: Flake the overcooked fish into smaller pieces so it can absorb more of the olive oil and lemon dressing to mask the dry texture
Prevention: Check the internal temperature exactly at the 8-minute mark and remove promptly when it reaches 63°C/145°F
Red onion flavor is excessively sharp and overpowering
Cause: The raw onion is highly pungent and was added directly without mellowing
Fix: Add an extra squeeze of lemon juice or a pinch of sugar to the dressing to balance the astringency
Prevention: Soak the sliced red onion in ice water for 10 minutes, then drain well before adding to the salad
Cultural Context
Steamed fish dishes accompanied by herbaceous salads are a staple along the Eastern Mediterranean coast, drawing heavily on Levantine flavor profiles. The combination of earthy cumin, vibrant mint, olive oil, and sharp lemon reflects a culinary tradition that prizes freshness and a masterclass in balancing acidic and savory notes. Historically, such dishes provided light yet sustaining meals for coastal communities, utilizing the abundant local catches and the late harvest of autumn vegetables.
