Harissa Sea Bass Tray Bake
The weather has been out of this world this week and what better way to continue the fantasy of being in the Med than with a gorgeous traybake...
Crispy roast potatoes, charred tomatoes and sweet red peppers, all coated with fiery harissa and topped with perfectly cooked sea bass - delicious! But the secret weapon? The whole dish is brought together with a mint and lemon salsa which brings freshness and lightens up the whole meal - it's a flavour sensation!
Harissa Sea Bass Tray Bake
Serves 4
olive or rapeseed oil
4 sea bass fillets
2 tbsp harissa paste
1 tsp garlic granules
500g baby potatoes, quartered
150g cherry tomatoes, sliced in half
2 red peppers, cut into chunks
A small handful of mint leaves, finely chopped
1 lemon, juice only
sea salt and freshly ground black pepper
Preheat the oven to 200˚C/400°F/Gas Mark 6. Place the potatoes in large roasting tin with the tomatoes and pepper. Spoon over the harissa paste and garlic then season generously with sea salt and black pepper. Toss until all everything in the tray is coated.
Place in the oven to bake for 35 minutes. Meanwhile, prepare the mint salsa by mixing the mint with 2 tbsp of oil and the juice of the lemon. Season to taste and set aside.
Place the fish fillets on a plate and spread all over with a touch of oil until completely coated. Remove the roasting tin from the oven and place the fish fillets on top skin side up. Season the fish with salt and pepper then return the tray to the oven and continue to cook for 10 minutes or until the fish is cooked all the way through.
Serve the tin direct to the table and drizzle each fillet with mint salsa.
Crispy roast potatoes, charred tomatoes and sweet red peppers, all coated with fiery harissa and topped with perfectly cooked sea bass - delicious! But the secret weapon? The whole dish is brought together with a mint and lemon salsa which brings freshness and lightens up the whole meal - it's a flavour sensation!
Harissa Sea Bass Tray Bake
Serves 4olive or rapeseed oil
4 sea bass fillets
2 tbsp harissa paste
1 tsp garlic granules
500g baby potatoes, quartered
150g cherry tomatoes, sliced in half
2 red peppers, cut into chunks
A small handful of mint leaves, finely chopped
1 lemon, juice only
sea salt and freshly ground black pepper
Preheat the oven to 200˚C/400°F/Gas Mark 6. Place the potatoes in large roasting tin with the tomatoes and pepper. Spoon over the harissa paste and garlic then season generously with sea salt and black pepper. Toss until all everything in the tray is coated.
Place in the oven to bake for 35 minutes. Meanwhile, prepare the mint salsa by mixing the mint with 2 tbsp of oil and the juice of the lemon. Season to taste and set aside.
Place the fish fillets on a plate and spread all over with a touch of oil until completely coated. Remove the roasting tin from the oven and place the fish fillets on top skin side up. Season the fish with salt and pepper then return the tray to the oven and continue to cook for 10 minutes or until the fish is cooked all the way through.
Serve the tin direct to the table and drizzle each fillet with mint salsa.
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