From above, arrange golden fish over ivory fonio, with emerald okra, jewel-like peach chermoula, scattered peanuts, and vivid herb confetti.

Roasted Black Sea Bass with Peach Chermoula, Crispy Okra & Peanut Fonio

Name: Roasted Black Sea Bass with Peach Chermoula, Crispy Okra & Peanut Fonio
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: African
Ingredients: 2 (6-ounce each) skin-on black sea bass fillet Remove pin bones and pat very dry; 1/2 cup fonio Rinse; 8 ounces fresh okra Trim and halve lengthwise; 1 large large ripe peach Cut into 1/4-inch dice; 1/4 cup roasted unsalted peanuts Roughly chop; 1/4 cup fresh cilantro leaves Finely chop; 2 tablespoons fresh flat-leaf parsley Finely chop; 2 tablespoons fresh mint leaves Finely chop; 1 scallion Thinly slice; 1 clove garlic clove Finely grate; 1 teaspoon fresh ginger Finely grate; 1 tablespoon preserved lemon rind Finely mince; 1, plus extra for serving lemon Zest and juice; cut extra lemons into wedges; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes; 1 cup low-sodium vegetable or seafood stock; 3 tablespoons extra-virgin olive oil Divide; To taste kosher salt; To taste black pepper Grind freshly

Crisp sea bass, peach chermoula, and peanut-flecked fonio.

Category Main Course

Prep 20 minutes

Cook 25 minutes

Style African

Technique Dry-toasting

Diet Friendly Gluten-Free

Daily recipe · August 31, 2026

A little about this dish

This cross-regional African-inspired plate pairs crisp-skinned black sea bass with late-summer peach and tender roasted okra. Nutty fonio, a West African grain, forms the base, while a loose chermoula of preserved lemon, ginger, herbs, and chile keeps the dish bright and unexpected. Roasted peanuts add irresistible savory crunch.

Ingredients (for 2)

Skin-on black sea bass fillet — 2 (6-ounce each) — Remove pin bones and pat very dry
Fonio — 1/2 cup — Rinse
Fresh okra — 8 ounces — Trim and halve lengthwise
Large ripe peach — 1 large — Cut into 1/4-inch dice
Roasted unsalted peanuts — 1/4 cup — Roughly chop
Fresh cilantro leaves — 1/4 cup — Finely chop
Fresh flat-leaf parsley — 2 tablespoons — Finely chop
Fresh mint leaves — 2 tablespoons — Finely chop
Scallion — 1 — Thinly slice
Garlic clove — 1 clove — Finely grate
Fresh ginger — 1 teaspoon — Finely grate
Preserved lemon rind — 1 tablespoon — Finely mince
Lemon — 1, plus extra for serving — Zest and juice; cut extra lemons into wedges
Ground coriander — 1 teaspoon
Ground cumin — 1/2 teaspoon
Smoked paprika — 1/2 teaspoon
Crushed red pepper flakes — 1/4 teaspoon
Low-sodium vegetable or seafood stock — 1 cup
Extra-virgin olive oil — 3 tablespoons — Divide
Kosher salt — To taste
Black pepper — To taste — Grind freshly

Preparation

Step 1 — 🔥📄

Heat the oven to 450°F and line a large sheet pan with parchment paper.
Step 2 — 🌿🫒🔥

Toss the trimmed, halved okra with 1 tablespoon olive oil, smoked paprika, kosher salt, and black pepper. Arrange it cut-side down on the pan and roast for 12 minutes.
Step 3 — 🍚🥜🥄

Dry-toast the rinsed fonio in a saucepan for 1 minute. Add the vegetable or seafood stock and a pinch of salt. Simmer, cover, reduce heat, and cook for 1 minute. Rest covered for 5 minutes, fluff, and fold in 2 tablespoons chopped peanuts.
Step 4 — 🍑🌿🍋

Reserve a pinch of the cilantro, parsley, and mint for garnish. Mix the diced peach with the remaining herbs, scallion, garlic, ginger, preserved lemon rind, lemon zest, 2 tablespoons lemon juice, coriander, cumin, red pepper flakes, and 1 tablespoon olive oil. Season with salt and pepper, then rest for 10 minutes.
Step 5 — 🐟🧂🫒

Pat the skin-on black sea bass fillets dry. Season both sides with kosher salt and black pepper, then brush the skin with the remaining 1 tablespoon olive oil.
Step 6 — 🍽️⏱️🌡️

After the okra has roasted for 12 minutes, place the fish skin-side up on the pan. Roast for 8 to 10 minutes, until it reaches 145°F and flakes easily. Broil for 1 minute for extra color, watching closely.
Step 7 — 🍋🥜✨

Spoon the warm fonio onto two plates. Top with the roasted fish and arrange the okra alongside. Spoon the peach chermoula around the fish, keeping the skin visible. Finish with the remaining chopped peanuts, reserved herbs, and lemon wedges.

A final fox tip

Fonio cooks in minutes and has a delicate, couscous-like texture. If it is unavailable, use quinoa and follow its package directions. Replace the peanuts with toasted pumpkin seeds for a nut-free version. Children can help toss the okra and mix the peach chermoula, while an adult handles the hot pan and fish.