• Home
  • Fish
  • Harissa sea bass with jewelled couscous and cucumber raita
0 0
Harissa sea bass with jewelled couscous and cucumber raita

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
120g wholewheat cous cous
1/2 green pepper, deseeded and finely sliced
1/2 red pepper, deseeded and finely sliced
60g pomegranate seeds
1 red chilli, deseeded and finely diced
Large handful of cherry tomatoes, halved
25g flaked almonds
Handful of fresh coriander, leaves only, finely chopped
1/2 lemon, zested and juiced
4 sea bass fillets
1 tbsp harissa powder
FOR THE RAITA
1/2 cucumber, grated
150ml Greek yoghurt (0% fat)
1/2 tsp ground coriander
1 garlic clove, grated
TO SERVE
1 small red onion, thinly sliced into rings

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Harissa sea bass with jewelled couscous and cucumber raita

Ready in 30 minutes. This Middle Eastern-inspired recipe is jam-packed with vibrant veggies and the actual 'cooking' is limited to pan-frying the sea bass fillets. My foolproof method is guaranteed to give you a crispy skin.

Features:
  • Spicy
Cuisine:
  • 30 Mins
  • Serves 2
  • Easy

Ingredients

  • FOR THE RAITA

  • TO SERVE

Directions

Share
  1. Tip the couscous into a bowl and pour over 160ml of boiling water. Cover with cling film and leave for 5-10 minutes to allow the couscous to absorb the liquid.

  2. Fluff the grains with a fork and stir through the peppers, tomatoes, chilli, pomegranate seeds, flaked almonds, coriander and lemon juice and zest. Set aside.

  3. For the raita, grate the cucumber into a bowl and squeeze out any excess liquid. Mix with the yoghurt, ground coriander and grated garlic and stir well. Season to taste, then cover and place in the fridge until needed.

  4. To prepare the sea bass fillets, dry the skin and flesh using kitchen paper and cut 5 or 6 slits in the skin. Season generously and coat each fillet lightly in the harissa powder.

  5. Heat the olive oil in a frying pan over a medium-high heat and pan-fry the sea bass, skin-side down (you may need to do this in batches), for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan.

  6. After 5 minutes, turn the heat down and cook for 30 seconds, flesh side down. Remove from the heat and keep warm while you cook the remaining fillets.

  7. Divide the couscous between plates and top with two sea bass fillets each. Spoon the raita into ramekins and serve on the side.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Rhubarb Crumble Muffins
previous
Rhubarb crumble muffins
Halloumi, Fig and Avocado Couscous Salad
next
Halloumi, avocado and fig salad
Rhubarb Crumble Muffins
previous
Rhubarb crumble muffins
Halloumi, Fig and Avocado Couscous Salad
next
Halloumi, avocado and fig salad

Add Your Comment