Flickers of grill marks on white sea bass gently resting on a bed of ruby red quinoa, speckled with bits of green herbs. Plated beautifully with a radiant orb of lemon to its side, dollops of off-white aioli adding contrast while a sprinkle of finely chopped greens brings a 'pop' of color.

Grilled Sea Bass on Sumac Spiced Quinoa with Preserved Lemon Aioli

Name: Grilled Sea Bass on Sumac Spiced Quinoa with Preserved Lemon Aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 around 6oz each Sea Bass fillets None; 1/2 cup Quinoa rinsed; 1 tsp Sumac None; 1 tbsp Fresh Parsley finely chopped; to taste Salt None; 2 tbsp Extra Virgin Olive Oil None; 1 Preserved Lemons finely chopped; 1 clove Garlic minced; 1/4 cup Mayonnaise None; 1/4 cup Natural Yoghurt None

Vibrant, flavorful, warming winter pescatarian delight.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Mediterranean

Technique Grilling

Diet Friendly Pescatarian

Daily recipe · January 10, 2026

A little about this dish

This recipe steps a bit outside the typical Mediterranean fare for a wholly stimulating pescatarian experience. It stars a winter catch of grilled sea bass, placed on a vibrant bed of sumac spiced quinoa, and receives a taste lift from preserved lemon aioli, offering a wonderful balance of flavors, warmth, and bright notes.

Ingredients (for 2)

Sea bass fillets — 2 around 6oz each — None
Quinoa — 1/2 cup — rinsed
Sumac — 1 tsp — None
Fresh parsley — 1 tbsp — finely chopped
Salt — to taste — None
Extra virgin olive oil — 2 tbsp — None
Preserved lemons — 1 — finely chopped
Garlic — 1 clove — minced
Mayonnaise — 1/4 cup — None
Natural yoghurt — 1/4 cup — None

Preparation

Step 1 — 🔥🐟🧂

Preheat your grill on high heat. Season the sea bass fillets with 1 tbsp of olive oil and salt to taste. Ready them for grilling.
Step 2 — 🔥🐟⏲️

Place your seasoned sea bass fillets on the grill. Grill each side for about 3-4 minutes.
Step 3 — 🍚💧🍳

Bring water to a boil and cook your quinoa until soft. Once done, drain the quinoa.
Step 4 — 🥘🌿🔄

In a pan, heat 1 tbsp of olive oil. Add 1 tsp sumac and your cooked quinoa. Stir so quinoa is fully coated in sumac. Remove from heat and mix in 1 tbsp freshly chopped parsley.
Step 5 — 🍋🧄🥣

Prepare the aioli by whisking together finely chopped preserved lemons, a clove of minced garlic, 1/4 cup mayonnaise, and 1/4 cup of natural yogurt. Season with a pinch of salt to taste.
Step 6 — 🍛🐟🍋

Serve by putting sumac-spiced quinoa on a plate, topping with grilled sea bass, and adding a dollop of preserved lemon aioli on top.

A final fox tip

The vibrant and tangy preserved lemon aioli pairs brilliantly with fish but also works well with grilled chicken. For those who prefer a purely plant-based meal, grilled halloumi or tofu could be wonderful substitutes. And don't forget, getting your kids to whisk together the aioli is a fun way for them to help cook this dish!