Home
Recipes
Sea bass with braised courgettes & harissa mayo

Sea bass with braised courgettes & harissa mayo served on a plate

Sea bass with braised courgettes & harissa mayo

Name: Sea bass with braised courgettes & harissa mayo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 tbsp extra virgin olive oil; 1 thyme sprig; 2 sea bass fillets; ½ lemon juiced; 4 tbsp extra virgin olive oil; pinch of fennel seeds; 1 red onion finely sliced; pinch of dried red chilli; handful of cherry tomatoes cut in half; 1 garlic clove peeled and finely chopped; 2 medium or 1 large courgette (about 200g), sliced 0.5cm thick; 100ml white wine or sherry; 1 lemon juiced, plus extra wedges to serve; handful of dill chopped; 4 tbsp good-quality, shop-bought mayonnaise; 1 tbsp harissa or more, to taste

Rosie Birkett

Save recipe

Serves 2

More effort

Prep: 15 mins

Cook: 20 mins

A star rating of 4.5 out of 5.44 ratingsRate

loading...

Whip up this crisp-skinned, creamy-fleshed bass dish in just 35 minutes. Serve with our punchy harissa mayo

Low carb

Low sugar

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Labneh with roast beetroot, preserved lemon & green romesco sauce

A star rating of 4.8 out of 5.4 ratings

Peach Melba pie

A star rating of 5 out of 5.1 rating

Roast tomato pasta with breadcrumbs & ricotta

A star rating of 3.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp extra virgin olive oil
1 thyme sprig
2 sea bass

fillets
½ lemon

juiced

For the braised courgettes

4 tbsp extra virgin olive oil
pinch of fennel seeds
1 red onion

finely sliced
pinch of dried red chilli
handful of cherry tomatoes

cut in half
1 garlic clove

peeled and finely chopped
2 medium or 1 large courgette

(about 200g), sliced 0.5cm thick
100ml white wine

or sherry
1 lemon

juiced, plus extra wedges to serve
handful of dill

chopped

For the harissa mayo

4 tbsp good-quality, shop-bought mayonnaise
1 tbsp harissa

or more, to taste

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal750
fat63g
saturates8g
carbs11g
sugars10g
fibre4g
protein25g
salt0.41g

Method

step 1

Stir the mayonnaise and harissa together and refrigerate until ready to use.
step 2

For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
step 3

Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), 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.
step 4

Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

Recipe from Good Food magazine, September 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.44 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now