Harissa Seabass and Roasted Vegetables
A fragrant and spicy Seabass fillet over a medley of roasted vegetables. Minimum effort delivers great flavour with this dish
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 2 People
- 1 Red Onion
- 1 Red Bell Pepper
- 2 Spring Onions
- 1 Courgette
- 4 Baby Potatoes
- 1 cup Cherry Tomatoes
- 2 cloves Garlic
- 2 Boneless Seabass Filletts
- 5 tbsp Harissa Paste
- Salt and Pepper To Taste
- Olive Oil
- 1/2 Lemon
- Coriander To Garnish
Start by preheating your oven to 200degrees.
Chop all your vegetables except for the spring onion, I like to just rip it with my hands so it’s still long rather than small pieces.
Drizzle some olive oil on it and add 2 teaspoons of Harissa, season with salt and pepper and mix well using your hands.
Roast for 30 minutes or until our potatoes are cooked.
Rub a teaspoon of Harissa on your Seabass until it is coated in it, and place it skin side up on top of your vegetables. Put it back in the oven for 10 minutes or until the fish is cooked all the way through.
Spray or drizzle some lemon juice on it, garnish with a lemon slice and some coriander and enjoy hot!
Please adjust cooking times according to your oven and make sure to check throughout so the food does not burn.
If you prefer it to be extra spicy, add more harissa.