Cook the Book: Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce

Course Main Dishes Prep Time 30m Total Time 40m

Ingredients in this Recipe

1 garlic clove, minced
1/2 cup extra virgin olive oil
1/2 English (hothouse) cucumber, cut lengthwise, seeded, and diced
1/2 small red onion, finely chopped
1/4 cup drained canned fire roasted crushed tomatoes mixed with 1 tablespoon harissa
1/4 cup fresh cilantro leaves
1/4 teaspoon ground cumin
2 celery stalks and leafy tops, chopped
2 tablespoons canola oil
2 tablespoons champagne vinegar
Four 8 ounce striped bass fillets, skin on, about 1 1/2 inches thick
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Two 15 ounce cans chickpeas, drained and rinsed
Yogurt Sauce (recipe follows)

See Full Recipe at Serious Eats