Jamie Oliver 5 Ingredients Harissa Sea Bass is made with sea bass, red-skinned or Maris Piper potatoes, rose harissa, baby carrots, and mixed-colour radishes. This delicious sea bass recipe creates a flavorful fish dinner with crispy potatoes and pickled vegetables that takes about 1 hour to prepare and can serve up to 2 people.
This Harissa Sea Bass Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 500g red-skinned or Maris Piper potatoes
- 2 x 300g whole sea bass, trout, or bream (scaled, gutted, trimmed)
- 2 tablespoons rose harissa
- 160g baby carrots
- 160g mixed-colour radishes (ideally with leaves)
How To Make Harissa Sea Bass:
- Roast the Potatoes: Preheat the oven to 200°C. Peel and slice the potatoes into 1cm-thick pieces. Toss with 1 tablespoon of olive oil, salt, and pepper, then spread in a roasting tray. Roast for 20 minutes.
- Score and Season the Fish: While the potatoes are roasting, score both sides of the fish in a criss-cross pattern, 2cm apart. Rub half of the harissa over the fish, making sure it gets into the cuts.
- Add the Fish to the Tray: After 20 minutes, flip the potatoes and nestle the fish into the tray. Roast for another 20 minutes, or until the fish is flaky and cooked through.
- Prepare the Pickled Veggies: Scrub and trim the baby carrots and radishes, then slice them at an angle. Keep the radish leaves if they’re fresh and small. In a bowl, season the veggies with salt and pepper, add 1 tablespoon of extra virgin olive oil, 2 tablespoons of red wine vinegar, and the remaining harissa. Toss to coat.
- Serve: Serve the fish with the crispy roasted potatoes, topped with the pickled carrot and radish mixture. Enjoy this flavorful and easy dish!
Recipe Tips
- Score the Fish Correctly: Slice a criss-cross pattern into both sides of the fish to help the harissa rub penetrate the flesh and cook the fish evenly.
- Turn the Potatoes for Even Crispness: Make sure to turn the potato slices halfway through cooking to ensure they crisp up evenly on both sides.
- Don’t Overcook the Fish: Keep an eye on the fish in the oven. It should flake easily with a fork when it’s done. Overcooking will dry it out.
- Pick Fresh Radishes with Leaves: If possible, use radishes with fresh leaves for the pickled topping. The leaves add a nice texture and a slightly peppery flavor to the dish.
- Toss the Pickled Veggies Right Before Serving: Mix the pickled carrots and radishes just before serving to keep them crunchy and fresh on the plate.
How To Store & Reheat Leftovers
Storing in the Fridge: Place any leftover sea bass, potatoes, and pickled veggies in separate airtight containers. Store in the fridge for up to 2 days to keep them fresh.
Reheating: Reheat the fish and potatoes in the oven at 180°C (350°F) for about 10 minutes, or until warmed through.
The pickled veggies can be served cold or brought to room temperature before serving.
Nutrition Facts
- Calories: 520 kcal
- Total Fat: 21.1g
- Saturated Fat: 2.1g
- Protein: 32.6g
- Carbohydrates: 52.4g
- Sugars: 7.6g
- Salt: 1.8g
- Fibre: 6.4g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Steamed Fish Aïoli
- 5 Ingredients Seared Tuna Salad
- 5 Ingredients Bream & Roasted Grapes
- 5 Ingredients Mussel Risotto
Jamie Oliver 5 Ingredients Harissa Sea Bass
Description
Jamie Oliver 5 Ingredients Harissa Sea Bass is made with sea bass, red-skinned or Maris Piper potatoes, rose harissa, baby carrots, and mixed-colour radishes. This delicious sea bass recipe creates a flavorful fish dinner with crispy potatoes and pickled vegetables that takes about 1 hour to prepare and can serve up to 2 people.
Ingredients
Instructions
- Roast the Potatoes: Preheat the oven to 200°C. Peel and slice the potatoes into 1cm-thick pieces. Toss with 1 tablespoon of olive oil, salt, and pepper, then spread in a roasting tray. Roast for 20 minutes.
- Score and Season the Fish: While the potatoes are roasting, score both sides of the fish in a criss-cross pattern, 2cm apart. Rub half of the harissa over the fish, making sure it gets into the cuts.
- Add the Fish to the Tray: After 20 minutes, flip the potatoes and nestle the fish into the tray. Roast for another 20 minutes, or until the fish is flaky and cooked through.
- Prepare the Pickled Veggies: Scrub and trim the baby carrots and radishes, then slice them at an angle. Keep the radish leaves if they’re fresh and small. In a bowl, season the veggies with salt and pepper, add 1 tablespoon of extra virgin olive oil, 2 tablespoons of red wine vinegar, and the remaining harissa. Toss to coat.
- Serve: Serve the fish with the crispy roasted potatoes, topped with the pickled carrot and radish mixture. Enjoy this flavorful and easy dish!
Notes
- Score the Fish Correctly: Slice a criss-cross pattern into both sides of the fish to help the harissa rub penetrate the flesh and cook the fish evenly.
- Turn the Potatoes for Even Crispness: Make sure to turn the potato slices halfway through cooking to ensure they crisp up evenly on both sides.
- Don’t Overcook the Fish: Keep an eye on the fish in the oven. It should flake easily with a fork when it’s done. Overcooking will dry it out.
- Pick Fresh Radishes with Leaves: If possible, use radishes with fresh leaves for the pickled topping. The leaves add a nice texture and a slightly peppery flavor to the dish.
- Toss the Pickled Veggies Right Before Serving: Mix the pickled carrots and radishes just before serving to keep them crunchy and fresh on the plate.