Sea Bass “Yakhni” from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• juice of 2 lemons
• 2 sea bass, filleted (8 fillets)
• 1 tablespoon tomato concentrate
• 1 pound tomatoes, peeled, seeded and finely chopped
• 4-6 tablespoons finely chopped parsley
• 2 bay leaves
• 4 tablespoons finely chopped celery leaves
• 2 cloves garlic, finely chopped
• 1 large Spanish onion, finely chopped
• 4 tablespoons olive oil
• pilaff rice
• ¼ teaspoon powdered cumin seed
• salt and freshly ground black pepper