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Chermoula-baked sea bass with quinoa, tomatillo and preserved lemon salad, spiced toasted seeds and tahini cream

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For the quinoa, tomatillo and preserved lemon salad

  • 50ml/2fl oz olive oil
  • 1 red onion, peeled, sliced
  • ¼ tsp sweet smoked paprika
  • 20ml/¾fl oz sherry vinegar
  • 100g/3½oz quinoa (uncooked weight), cooked according to packet instructions
  • 2 medium tomatillos, diced
  • 1 tbsp preserved lemon rind, pulp removed, finely diced
  • 4 tbsp chopped fresh coriander, plus extra whole leaves, to serve
  • 2 tbsp finely chopped fresh mint leaves
  • 1 lime, juice only

For the toasted seeds

For the chermoula-baked sea bass

For the tahini cream

  • 125ml/4½fl oz tahini
  • lemons, juice only
  • 125ml/4½fl oz water
  • salt, to taste

To serve