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Pan-fried sea bass in harissa butter

 


Method 1


Ingredients

2 sea bass fillets

2 tbsp olive oil

30g/1oz unsalted butter

2 garlic cloves, finely grated

1 tsp coriander seeds, crushed

½ tsp cumin seeds, crushed

1 tbsp harissa paste

½ lemon

½ bunch fresh coriander, finely chopped

sea salt and freshly ground black pepper

freshly steamed Tenderstem broccoli, to serve


Pat the sea bass dry with kitchen paper so there is no moisture on the fillets and season generously with salt and pepper.


Make sure you have all the rest of your ingredients ready, as it cooks so quickly.


Drizzle the oil into a frying pan. Put the sea bass into the cold pan, skin-side down. Put the pan over a medium–high heat. Fry for around 4–5 minutes, until the skin is crisp and golden. Turn the heat up a little and flip the fish over, frying for just a couple of minutes until cooked through and golden all over.


Transfer the sea bass to serving plates, then return the pan to the hob. Working quickly, add the butter, garlic, coriander seeds and cumin seeds. Cook for 1 minute then add the harissa paste, stirring together.


Squeeze in the juice from the lemon and remove from the heat. Stir in most of the coriander and quickly pour over the sea bass.


Garnish with the remaining coriander and serve immediately with the Tenderstem broccoli.


Recipe tips

Make sure you have all the ingredients ready when you start to cook the sea bass as it cooks so quickly.




Method 2


📝 Ingredients

For the Sea Bass:

2 sea bass fillets, skin on (~150g each)


Salt and pepper


1 tbsp olive oil or neutral oil (for frying)


For the Harissa Butter:

2 tbsp unsalted butter


1–1½ tbsp harissa paste (adjust to heat preference)


1 garlic clove, finely minced or grated


Zest and juice of ½ lemon


1 tsp honey (optional – balances heat)


Fresh parsley or coriander, chopped (for garnish)


🍳 Instructions

1. Prep the Fish

Pat the sea bass fillets dry with paper towels.


Score the skin lightly (optional) to prevent curling.


Season both sides with salt and pepper.


2. Pan-Fry the Sea Bass

Heat 1 tbsp oil in a nonstick or stainless-steel pan over medium-high heat.


When hot, place the fillets skin-side down. Press lightly for the first 30 seconds to keep them flat.


Cook for about 3–4 minutes until the skin is golden and crisp.


Flip and cook for another 1–2 minutes, until the fish is opaque and cooked through. Transfer to a warm plate.


3. Make the Harissa Butter

In the same pan (reduce heat to medium-low), add the butter and let it melt gently.


Stir in the garlic and cook for 30 seconds.


Add harissa paste, lemon zest, juice, and honey (if using). Stir to combine.


Let it sizzle gently for a minute until fragrant and emulsified.


4. Plate and Serve

Spoon the harissa butter generously over the sea bass.


Garnish with chopped parsley or coriander.


Serve with couscous, roasted veg, or a citrusy salad.


🔄 Variations

Swap sea bass for salmon, cod, or trout.


Add a splash of white wine to the butter for a richer sauce.


Use rose harissa for a slightly floral depth.



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