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
Cuisine: Mediterranean
Ingredients: 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

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Mediterranean

Technique Grilling

Diet Friendly Pescatarian

Daily Recipe: January 10, 2026

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.

Additional

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!