SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO
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
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
PANFRIED SEA BASS WITH HARISSA & ROSE
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
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.
BRAISED SEA BASS WITH SPINACH
This simple but festive recipe will see you cooking sea bass in no time at all
Provided by Curtis Stone
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat the grill to high. Put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. Drop them into a bowl, cover with some cling film and leave until cool enough to handle. Peel away and discard the skins, then roughly chop the peppers.
- Heat the oil over a low-ish heat in a sturdy roasting tin or in a shallow pan that has a lid and is large enough to fit both fish. Throw in the shallots and garlic and sweat briefly until soft. Stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. Pour in the wine and tomato juice. Stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
- While the sauce is simmering, slash each side of the fish a few times. When the sauce is ready lay the fish on top, season if you want to and cover with a lid (cover with foil if you are using a roasting tray). Leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
- While the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, season if you like and divide the spinach between two serving dishes. Lift the fish carefully from the pan and place on top of the spinach, neatly drizzle some of the sauce round the fish, scatter the remaining basil on top and drizzle everything with extra-virgin olive oil. Serve with some ribbon shaped pasta, like tagliatelle or pappardelle, with the remaining sauce in a bowl or side dish.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium
More about "sea bass with braised courgettes harissa mayo recipes"
WHOLE ROASTED SEA BASS WITH HARISSA PASTE, STEAMED POTATOES AND …
From bbc.co.uk
SEA BASS RECIPE - MERTHYRRECLAMATIONSALVAGE.CO.UK
From merthyrreclamationsalvage.co.uk
SEA BREEZE - COOKER APP
From cookerapp.com
BLACK SEA BASS WITH TAPENADE RECIPE - FOOD NEWS
From foodnewsnews.com
PANFRIED SEA BASS WITH HARISSA ROSE FOOD- WIKIFOODHUB
From wikifoodhub.com
SEA BASS WITH BRAISED COURGETTES – ROCKFISH SEAFOOD RESTAURANTS ...
From therockfish.co.uk
HARISSA SEA BASS WITH GRIDDLED VEGETABLES AND COUSCOUS
From hellomagazine.com
PAN FRIED SEA BASS RECIPE WITH COURGETTES - OLIVEMAGAZINE
From olivemagazine.com
SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO | RECIPE | BBC …
From pinterest.ca
SEA BASS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BBC CATCH UP - PRESSREADER
From pressreader.com
TODAY’S RECIPE: SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO
From pressreader.com
COOKERAPP.COM
From cookerapp.com
SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO - PRESSREADER
From pressreader.com
SEA BASS WITH BRAISED COURGETTES & HARISSA MAYO RECIPE | EAT YOUR …
From eatyourbooks.com
AFFILIATERECIPE.COM
STRIPED BASS WITH ZUCCHINI (BAR RAYE AUX COURGETTES) RECIPE
From foodnewsnews.com
MISO-GLAZED SEA BASS RECIPE - FOOD NEWS
From foodnewsnews.com
PAN FRIED SEA BASS FILLET WITH HERBED COURGETTES RECIPE
From womanandhome.com
HARISSA HASSELBACK COURGETTE RECIPE WITH DUKKAH - GREAT BRITISH …
From greatbritishchefs.com
SEA BASS WITH BRAISED COURGETTES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAISED CHILEAN SEA BASS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
SEA BASS AND TOMATO CEVICHE RECIPE - FOOD NEWS
From foodnewsnews.com
SEA BASS WITH BRAISED COURGETTE AND HARISSA MAYO | LOW CARB QUICK …
SEA BASS WITH HARISSA - MRS PORTLY'S KITCHEN
From mrsportlyskitchen.com
HARISSA SEABASS AND ROASTED VEGETABLES - ROMINA'S LITTLE CORNER
From rominaslittlecorner.com
JAPANESE SEA BASS RECIPE - THEHOUSEOFCASHMERE.COM
From thehouseofcashmere.com
DELICATE SEA BASS WITH A COURGETTES MINTY CREAM. | RECIPES, SEA …
From pinterest.com
HARISSA BAKED SEA BASS WITH BABY POTATOES RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search