Jamie Oliver 5 Ingredients Quick Salt Cod

Bold, bright, and bursting with flavor, this Jamie Oliver 5 Ingredients Harissa Sea Bass recipe is a total weeknight winner. With crispy roasted potatoes, flaky sea bass, and a tangy pickled carrot and radish topping, it’s the kind of dish that feels fancy but is actually super easy. I cooked it on a quiet Sunday and couldn’t believe how something so simple could be so stunning. (inspired 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 Jamie Oliver 5 Ingredients Harissa Sea Bass

1. Roast the Potatoes:
   Preheat your oven to 200°C (about 400°F). Peel the potatoes and slice them into 1cm-thick rounds. Toss them with a tablespoon of olive oil, salt, and black pepper. Spread them out on a roasting tray and roast for 20 minutes—flip halfway for an even golden crisp.
2. Score and Season the Fish:
   While the potatoes roast, prep your fish. Using a sharp knife, make shallow criss-cross cuts across both sides, spaced about 2cm apart. This helps the harissa marinade sink in and lets the fish cook evenly. Rub half the rose harissa all over the fish, pushing it into the cuts.
3. Add Fish to the Tray:
   After the potatoes have roasted for 20 minutes, flip them again and make space for the fish. Nestle the fish right into the tray and return it to the oven for another 20 minutes. The fish is done when it flakes easily near the backbone.
4. Prep the Pickled Veggies:
   While the fish cooks, scrub the carrots and radishes and slice them on an angle. If your radish leaves are fresh and young, keep them—they add a lovely peppery bite. In a bowl, toss the veggies with a pinch of salt and pepper, a tablespoon of extra virgin olive oil, two tablespoons of red wine vinegar, and the remaining harissa. Let them marinate until serving time.
5. Serve:
   Once the fish is done, take it out and plate it with the crispy roasted potatoes. Spoon the pickled carrot and radish mixture over the top. Serve immediately and enjoy the explosion of textures and flavors.

Why I Love This Recipe

There’s something so clever about this dish—it feels rustic and elegant at the same time. The harissa gives the fish a gentle heat and beautiful color, and the pickled veggies bring freshness and crunch. Plus, you get crispy potatoes with it, so it’s basically comfort food dressed up in Mediterranean flair. We made this for a date night in and agreed it’s going in our top 10 fish recipes.

Recipe Tips

• Score the fish deeply enough. The harissa needs to get into the cuts to flavor the whole fillet.
• Flip your potatoes! They only get evenly crispy if you turn them halfway through roasting.
• Don’t overcook the fish. You want it moist and flaky, not dry. Keep an eye on it near the end.
• Keep radish leaves if fresh. They add a bit of color and a peppery edge to the pickled topping.
• Dress the veggies last minute. Tossing them right before serving keeps them crunchy and vibrant.

How To Store Jamie Oliver 5 Ingredients Harissa Sea Bass

• In the Fridge: Keep leftovers in separate airtight containers—fish, potatoes, and pickled veg. They’ll stay fresh for up to 2 days.
• Reheating: Reheat fish and potatoes in the oven at 180°C (350°F) for about 10 minutes. The pickled veg is best served cold or at room temperature.
• Freezing: Not recommended. The fish and pickles don’t freeze well and the texture suffers when thawed.

Nutrition Facts

• Calories: 377 kcal
• Fat: 16.2g
• Saturated Fat: 2.9g
• Protein: 37.4g
• Carbohydrates: 22g
• Sugars: 1.1g
• Salt: 1.8g
• Fibre: 2.2g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Lime-cured Sea Bass
• 5 Ingredients Harissa Sea Bass
• 5 Ingredients Steamed Fish Aïoli
• 5 Ingredients Seared Tuna Salad
• 5 Ingredients Bream & Roasted Grapes