Pan-Seared Sea Bass with Braised Courgettes and Harissa Mayonnaise
Main Course
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Cook Time
45 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
This pan-seared sea bass recipe is a delightful Mediterranean-inspired dish. The sea bass fillets are cooked until crispy-skinned and served atop a bed of braised courgettes, bursting with the flavors of fennel, red onion, and cherry tomatoes. The harissa mayonnaise adds a creamy, spicy kick that perfectly complements the delicate fish and vibrant vegetables. It's a quick and healthy meal that's perfect for a weeknight dinner or a light weekend lunch. I love how the flavors meld together, creating a truly satisfying and flavorful experience. The braised courgettes can be prepared ahead of time, making this dish even easier to assemble.
Ingredients (16 ingredients)
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2 tbsp olive oil
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1 piece thyme sprig
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2 piece sea bass
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0.5 piece lemon
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4 tbsp olive oil
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1 pinch fennel seeds
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1 piece red onion
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1 pinch dried red chilli
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1 handful cherry tomatoes
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1 clove garlic
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2 piece medium courgette
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100 ml white wine
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1 piece lemon
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1 handful dill
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4 tbsp mayonnaise
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1 tbsp harissa
Preparation (8 steps)
Prepare Harissa Mayonnaise
In a bowl, combine 4 tbsp mayonnaise and 1 tbsp harissa. Stir well to combine. Refrigerate until ready to serve.
Chop Red Onion
Place 1 red onion into the mixing bowl and chop for 3 sec/Stufe 5.
Sauté Onion and Spices
Add 4 tbsp olive oil, a pinch of fennel seeds, and a pinch of dried red chilli to the mixing bowl. Cook for 5 min/120°C/Stufe 1.
Add Vegetables and Cook
Add a handful of cherry tomatoes, 1 garlic clove, and 2 medium or 1 large courgette (chopped) to the mixing bowl. Season with salt and pepper. Cook for 5 min/100°C/Stufe 1.
Simmer Courgettes
Pour in 100ml white wine, juice of 1 lemon, and 200ml water. Simmer for 15 min/100°C/Stufe 1.
Stir in Dill
Stir in a handful of dill. Set aside and keep warm.
Cook Sea Bass
Heat 2 tbsp olive oil and 1 thyme sprig in a pan over medium heat. Place 2 sea bass fillets skin-side down in the pan. Season the flesh-side with salt and pepper. Cook gently for about 8 mins until the skin is crisp, then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
Assemble and Serve
Divide the braised courgettes between plates and top with the sea bass. Serve with the harissa mayonnaise and lemon wedges.
Finished cooking? Great! 🎉
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Created by
Charlotte Martin
1
Rezept
0
Kochbücher
Allergens
- Fish
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