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Pan-fried Sea Bass with Harissa & Rose

Sea bass fillets

Panfried Sea Bass with Harissa & Rose
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Print Recipe
  • CourseMain Dish
Servings
4 people
Servings
4 people
Panfried Sea Bass with Harissa & Rose
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Servings
4 people
Servings
4 people
Ingredients
  • 3 Tbsp harissa paste
  • 1 tsp ground cumin
  • 4 whole sea bass fillets, skinned and deboned
  • 2 Tbsp extra virgin olive oil
  • 2 whole onions, finely chopped
  • 6 1/2 Tbsp red wine vinegar
  • 1 tsp ground cinnamon
  • 1 cup water
  • 1 1/2 Tbsp honey
  • 1 Tbsp rose water
  • 1/2 cup currants optional
  • 2 Tbsp cilantro, chopped optional
  • 2 tsp light dusting of all-purpose flour
  • 1 pinch salt
  • 1 pinch black pepper, freshly ground
Servings: people
Units:
Instructions
  1. Mix together half of the harissa paste and ground cumin in a bowl. Rub the paste all over the fish fillets and leave to marinate for 2 hours in the fridge.
  2. Dust the fillets with some flour and shake off the excess. Heat olive oil in a wide frying pan over medium-high heat and fry the fillets in batches for 2 minutes on each side.
  3. Set fish aside, leave oil in the pan, and add onions. Stir as you cook for about 8 minutes until onions are golden.
  4. Add remaining harissa, red wine vinegar, ground cinnamon, salt, and freshly ground black pepper. Pour in water, lower heat, and let sauce simmer gently for 5 to 10 minutes until quite thick.
  5. Add the honey and rose water to the pan along with currants, if using, and simmer gently for a couple more minutes. Taste and adjust seasoning and then return fish fillets to the pan. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes. You may need to add a few tbsp of water if the sauce is very thick.
  6. Serve warm or at room temperature, sprinkled with chopped cilantro, if using, and rose petals.
Recipe Notes

Recipe adapted from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.

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