#252 pan-fried sea bass on pita with labneh, tomato and preserved lemon

from the cookbook (no online recipe)

we really loved this dish! friday seafood is becoming a bit of a routine, thanks to my healthcare worker discount at coastal seafoods. this dish would be quite simple if you didn’t do it all from scratch, but maybe not quite as good. i strained greek yogurt to make lebnah, made fresh pita the day of, seeded a pomegranate and then made the fresh tomato salsa. the only thing i could’ve done more from scratch is made the preserved lemons, but luckily i already had some jarred ones. i would never think to pair all these flavors with fish, but it worked so well together. for the fish, we used chilean sea bass, which was cut in a very strange filet by the fish monger, but luckily still turned out delicious. the fish is so tender and buttery, i can see why it’s a luxury. the only thing that would’ve made this dish better is if tomatoes were in season, but then pomegranates wouldn’t be, so you can’t have it all.