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Sea Bass roasted with harissa and spices then finishes with harissa and Beldi Lemon sauce

Harissa Sea Bass with Beldi Lemons

This Harissa Sea bass recipe uses a spicy aromatic paste known as Harissa from the north-western African region known as the Maghreb. The Maghreb region stretches from Mauritania and Morocco in the west to Libya.
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Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern, Moroccan
Calories: 225
Ingredients Method

Ingredients
  

  • 4 Seabass Fillets
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Ground Coriander
  • 4 Tbsp Rose Harissa Paste
  • Juice and Zest from 1 Lemon
  • 1 Tbsp Olive Oil
  • Salt / Pepper to taste
  • 1 Onion Diced
  • 3 Garlic Cloves Shopped
  • 1 Tbsp Runny Honey
  • 50 ml Water
  • 2 Preserved Beldi Lemons Drained, Rinsed, Deseeseded and Chopped
  • 5 g Fresh Parsley or Coriander Chopped
  • 5 g Rose Petals To Finish Optional

Method
 

  1. Pat the skin of the sea bass dry with a clean towel. In a bowl, combine half the Harissa with the spices, lemon zest, juice, olive oil, and salt and pepper to taste. Rub the sea bass fillets with the marinade until their evenly covered, then set aside for at least 20 minutes.
  2. Heat a large frying pan over medium-high heat. Lay the sea bass fillets skin down and cook for 3 minutes before carefully turning them over and cooking for 2 minutes.
  3. Remove the sea bass from the pan and keep warm.
  4. Gently soften the onions in the same pan, then add the garlic. Cook for 1 minute.
  5. Add the honey, remaining Harissa, and a splash of water. Reduce the mix for 2-3 minutes until it thickens and coats the back of a spoon.
  6. Finish with lemons, chopped herbs, and rose petals.