At the beginning of the month, I shared a video on how to make preserved lemons, and now that you have some sitting in a jar at home, we’re going to make a recipe with them!

This Chilean Sea Bass sounds incredibly fancy, but it actually is soo easy to make! I’m especially fond of the Calabrian Chili Tomato Rice, which you can save for later and make with other proteins as well! You just make some rice, roast some tomatoes, and mix in some Calabrian chili and cumin for an extremely flavorful base.

I got my Chilean Sea Bass from Whole Foods, and it was so buttery and rich. If you don’t have access to sea bass, you can use any other white fish or even salmon here.

The preserved lemon salsa verde is a play on an Italian salsa verde using shallots, parsley, garlic, red wine vinegar, and olive oil. If you’re using the preserved lemon recipe I posted, I recommend rinsing off some of the excess salt from the preserved lemons before you chop them up, as they can be very salty.

Enjoy, and don’t forget to share if you make this dish!

Chilean Sea Bass with Preserved Lemon Salsa Verde over Calabrian Chili Tomato Rice