Panfried Sea Bass With Harissa Rose Recipes

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PAN FRIED SEA BASS



Pan Fried Sea Bass image

Provided by Danny Boome

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon olive oil
2 tablespoons butter, divided
Two 6- to 8-ounce fillets sea bass, skin on
Salt and freshly ground black pepper
1/3 cup vermouth
4 sprigs fresh thyme
Pinch saffron
1/4 cup heavy cream
Blanched asparagus, for serving

Steps:

  • Heat a large skillet with olive oil and 1 tablespoon butter. Season the fillets with some salt and pepper. Place fillets in skillet and cook about 5 minutes on each side. When the fish is cooked, set aside on a plate and deglaze the pan with the vermouth, add the thyme and saffron leaving to bubble until it's reduced by two thirds. Add remaining butter and whisk followed by the heavy cream and heat through. Serve fillets with light saffron cream sauce and blanched asparagus.

PANFRIED SEA BASS WITH HARISSA & ROSE



Panfried Sea Bass with Harissa & Rose image

Provided by Yotam Ottolenghi

Categories     Fish     Marinate     Rosh Hashanah/Yom Kippur     Dinner     Seafood     Bass     Spice     Pan-Fry     Advance Prep Required     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 to 4

Number Of Ingredients 15

3 tbsp harissa paste (store-bought or see recipe )
1 tsp ground cumin
4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
all-purpose flour, for dusting
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp / 100 ml red wine vinegar
1 tsp ground cinnamon
scant 1 cup / 200 ml water
1 1/2 tbsp honey
1 tbsp rose water
scant 1/2 cup / 60 g currants (optional)
2 tbsp coarsely chopped cilantro (optional)
2 tsp small dried edible rose petals
salt and freshly ground black pepper

Steps:

  • First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
  • Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
  • Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
  • Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.

SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO



Sea bass with braised courgettes & harissa mayo image

Whip up this crisp-skinned, creamy-fleshed bass dish in just 35 minutes. Serve with our punchy harissa mayo

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course, Supper

Time 35m

Number Of Ingredients 16

2 tbsp extra virgin olive oil
1 thyme sprig
2 sea bass fillets
½ lemon , juiced
4 tbsp extra virgin olive oil
pinch of fennel seeds
1 red onion , finely sliced
pinch of dried red chilli
handful of cherry tomatoes , cut in half
1 garlic clove , peeled and finely chopped
2 medium or 1 large courgette (about 200g), sliced 0.5cm thick
100ml white wine or sherry
1 lemon , juiced, plus extra wedges to serve
handful of dill , chopped
4 tbsp good-quality, shop-bought mayonnaise
1 tbsp harissa , or more, to taste

Steps:

  • Stir the mayonnaise and harissa together and refrigerate until ready to use.
  • For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
  • Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
  • Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

Nutrition Facts : Calories 1010 calories, Fat 92 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.5 milligram of sodium

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