Chermoula Marinated Sea Bass • St. Francis Winery & Vineyards

Ingredients

• Pair with Cuvée Blanc
• Combine the first 6 ingredients together in a bowl, setting aside 1⁄4 of it for the fish marinade.
• Add the marinade to the fish, cover and let marinate for a few hours before cooking.
• For the remaining 3⁄4 of marinade, make the chermoula sauce by adding the chopped cilantro and parsley along with the lemon juice.
• Add salt and pepper to taste and set aside.
• Grill or sauté fish over medium-high heat until golden brown, about 10 minutes per side for medium to well-done.
• Drain half can of canned chickpeas well in a towel. Heat oil to 350 ̊F in a pan and fry chickpeas until dark, golden brown. Remove from oil, drain, and season with salt.
• Add 1⁄4 cup olive oil and onions to a pan and sauté until caramelized.
• Add yams to a pot and cover with enough water to submerge yam. Bring to a boil and reduce heat to medium and cook for 10-12 minutes or until yams are tender.
• Add cilantro stems and cook an additional 2 minutes. Drain the yams and cilantro stems and puree in a blender with the caramelized onions, slowly adding in the extra virgin olive oil.
• Puree until smooth and add salt and pepper to taste.
• Place the yam puree on a plate and top with a fish filet and the herb-Chermoula sauce. Garnish with crispy chickpeas and serve with your favorite greens.