Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Ingredients

For the harissa baked seabass with baby potatoes

  • 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

For the mint salsa

  • small handful mint leaves, finely chopped
  • 3 tbsp olive oil
  • ½ lemon, juice only
  • salt and freshly ground black pepper

For the Mediterranean salad

  • 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

For the dressing

  • 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
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