Striped Bass With Fennel & Preserved Lemon

Joan Nathan and Lior Lev Sercarz have a shared passion for Jewish and North African flavors. Joan is the author of ten cookbooks including her most recent, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), which was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. This recipe features the harrisa inspired Izak N.37 which combines with fish, tomatoes and preserved lemon to create a delicious, easy recipe.

Izak N.37 – Recipe from “The Art of Blending” by Lior Lev Sercarz

Makes 6 to 8 servings

Ingredients

3           tablespoons extra-virgin olive oil

2           large fennel bulbs – trimmed, halved and thinly sliced

1           pint cherry tomatoes, halved

4          cloves of garlic, thinly sliced

1           tablespoon fresh lemon juice

2          tablespoons Izak N.37 spice blend

2          tablespoons chopped preserved lemon

One 3-pound striped bass filet, with skin, pin bones removed

Salt and freshly ground pepper

Instructions

1. Preheat the oven to 425 degrees. Rub 1 tablespoon of the olive oil on the bottom of a glass baking dish.

2. In a mixing bowl, combine the fennel, tomatoes, garlic, lemon juice, 1 tablespoon of the olive oil and 1 tablespoon of the Izak spice blend. Season with salt and pepper. Place in the bottom of the baking dish and sprinkle the preserved lemon on top.

3. Rub the remaining 1 tablespoon of olive oil over both sides of the fish and season with salt, pepper and the remaining tablespoon of Izak. Place the fish on top of the vegetables, skin side up. Bake in the oven for about 30 minutes or until the fish is cooked through.

4. Divide the fish among plates. Top with the vegetable mixture, drizzle with some of the cooking liquid and serve.