Chef Shares Festive Sea Bass Recipe for Sukkot Holiday

As the Sukkot holiday approaches, Chef Shaked Fahima from the restaurant 'Hula Hula' has shared a festive recipe for pan-seared sea bass with a root vegetable cream, citrus glaze, and pomegranate.

The dish is designed to impress guests during holiday meals without requiring extensive preparation time. The recipe, shared with C14, features sea bass fillets served over a smooth cream made from celery root, parsley root, and potatoes, complemented by a sweet and tangy glaze and a crunchy topping.

The preparation involves cooking the root vegetables and potatoes until tender, then blending them with olive oil and reserved cooking water to create a smooth cream. The glaze is made by simmering orange or clementine juice, arak, silan (date syrup), and Dijon mustard until slightly thickened.

The sea bass fillets, seasoned with salt, are pan-seared skin-down in olive oil until the skin is golden and crispy, then briefly seared on the other side. For serving, the root vegetable cream is spread on a plate, topped with the sea bass, and drizzled with the glaze. The dish is finished with a sprinkle of pistachios, pomegranate seeds, fresh herbs like cilantro or mint, sumac, and coarse salt.

This recipe offers a combination of flavors, colors, and textures, transforming a relatively simple dish into a centerpiece for the holiday table.