Harissa baked sea bass with baby potatoes recipe
Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad Harissa is a great spice paste to keep in the fridge and works perfectly with fish. 400g/14oz baby potatoes, halved150g/5½oz cherry tomatoes, halved6 spring onions, trimmed and halvedolive oil, for drizzling6 tbsp harissa paste 4 small sea bass fillets, skin scoredsalt and freshly ground black pepper 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored salt and freshly ground black pepper small handful mint leaves, finely chopped 3 tbsp olive oil½ lemon, juice onlysalt and freshly ground black pepper small handful mint leaves, finely chopped 3 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 5 large mixed peppers300g/10½oz sourdough, torn into rough, bite-sized piecesolive oil, for drizzling500g/1lb 2oz cherry tomatoes, halved½ cucumber, peeled, deseeded and diced½ red onion, thinly sliced4 radishes, thinly sliced150g/5½oz black olives, pittedlarge handful fresh coriander, roughly tornlarge handful fresh parsley, roughly torn 5 large mixed peppers 300g/10½oz sourdough, torn into rough, bite-sized pieces olive oil, for drizzling 500g/1lb 2oz cherry tomatoes, halved ½ cucumber, peeled, deseeded and diced ½ red onion, thinly sliced 4 radishes, thinly sliced 150g/5½oz black olives, pitted large handful fresh coriander, roughly torn large handful fresh parsley, roughly torn 1 roasted red pepper from a jar, seeds removed3 tbsp extra virgin olive oil1 tbsp red wine vinegar½ lemon, juice only1 garlic clove, finely grated1 tsp cumin seeds, toasted1 tsp sumacsea salt and freshly ground black pepper 1 roasted red pepper from a jar, seeds removed 3 tbsp extra virgin olive oil 1 tbsp red wine vinegar ½ lemon, juice only 1 garlic clove, finely grated 1 tsp cumin seeds, toasted 1 tsp sumac sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Put the potatoes, tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Meanwhile, to make the salsa, mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Place the peppers on a large baking tray and bake them for 25 minutes, or until charred on all sides. Remove the hot peppers from the oven, place them in a large bowl and cover with cling film. When cool enough to handle, remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. Lay the sourdough in the baking tray the peppers were cooked in, drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes, until just toasted. Set aside. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the harissa baked sea bass, spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes, remove the tray from the oven and lay the coated fillets on top, skin-side up. Return to the oven for 10 minutes or until the fish is cooked through. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the dressing, place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. To make the salad, place the peppers, toasted sourdough, tomatoes, cucumber, onion, radishes, olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side. Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side.