This pan-seared sea bass with braised courgettes and harissa mayonnaise is a dish that evokes memories of sun-drenched Mediterranean holidays. I first encountered a similar combination of flavors while traveling through the South of France, where fresh seafood and vibrant vegetables are staples. I've adapted the recipe over the years, incorporating the convenience of the Thermomix® for the braised courgettes and adding a spicy kick with the harissa mayonnaise. The sea bass, with its delicate, flaky flesh and crispy skin, is the star of the show. Using fresh, high-quality fillets is crucial for achieving the best flavor and texture. The courgettes, also known as zucchini, provide a soft, slightly sweet counterpoint to the richness of the fish. The fennel seeds add a subtle anise flavor, while the red onion and garlic contribute depth and complexity. Cherry tomatoes burst with sweetness and acidity, balancing the other flavors. The white wine deglazes the pan and adds a touch of elegance to the braising liquid. Fresh dill provides a bright, herbaceous note that ties everything together. And finally, the harissa mayonnaise adds a creamy, spicy element that elevates the dish to another level. The Thermomix® makes preparing the braised courgettes incredibly easy. The initial chopping of the red onion is done quickly and evenly, saving valuable time. The sautéing function ensures that the onions and spices are cooked to perfection, releasing their aromatic oils. The precise temperature control of the Thermomix® prevents the vegetables from burning, allowing them to soften and develop their flavors. When adding the lemon juice, be mindful of the acidity. Taste as you go and adjust accordingly. If you prefer a sweeter flavor, you can add a pinch of sugar to balance the acidity. The simmering process allows the flavors to meld together, creating a harmonious and flavorful base for the sea bass. For a vegetarian or vegan option, you can substitute the sea bass with grilled halloumi cheese or pan-fried tofu. To make the dish vegan, use vegan mayonnaise and ensure that the white wine is also vegan-friendly. You can also experiment with different spices, such as smoked paprika or cumin, to add a unique twist to the braised courgettes. Serve the pan-seared sea bass immediately after cooking to ensure that the skin remains crispy. Garnish with extra dill sprigs and lemon wedges. A side of crusty bread is perfect for soaking up the delicious braising liquid. For a more substantial meal, consider serving with a side of couscous or quinoa. The braised courgettes can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving. The harissa mayonnaise can also be made in advance and stored in the refrigerator for up to 3 days. The sea bass is best cooked fresh, but any leftovers can be stored in the refrigerator for up to 1 day.

Pan-Seared Sea Bass with Braised Courgettes and Harissa Mayonnaise

Save recipe

Trial expired

Description

Ingredients (16 ingredients)

Preparation (8 steps)

Prepare Harissa Mayonnaise

Chop Red Onion

Sauté Onion and Spices

Add Vegetables and Cook

Simmer Courgettes

Stir in Dill

Cook Sea Bass

Assemble and Serve

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Couscous with Fish and Vegetables

Moroccan Style Battered Fish Fillets

Mediterranean Anchovy Tartlets

Haddock Fillets with Olive Aroma

Pistachio Flavored Salmon Cutlets

Salmon and Sautéed Zucchini

Baked Gilt-head Bream with New Potatoes and Artichokes

Light crêpes with prawns and basil pesto