Baked Seabass with Harissa & Chickpeas by Mark Sargeant
A great summer dish inspired by Mark Sargeant using KNORR Professional Jelly Bouillon.
Gluten Free
Fish/Seafood
Summer
Spring
Main courses
Ingredients
Baked Seabass with Harissa & Chickpeas by Mark Sargeant
−
+
£15.87
For the seabass
Sea bass
/g
320.0 g
0%
KNORR Professional Chicken Jelly Bouillon 800g
/g
10.0 g
0%
Water
/ml
300.0 ml
0%
For the stew
Rapeseed oil
/ml
20.0 ml
0%
Banana shallots
/g
100.0 g
0%
Sausage, chorizo
/g
50.0 g
0%
Red peppers
/g
50.0 g
0%
Yellow peppers
/g
50.0 g
0%
Harissa Paste
/g
10.0 g
0%
Chickpeas - Tinned
/g
100.0 g
0%
Black olives
/g
10.0 g
0%
Capers, in brine
/g
5.0 g
0%
Raw prawns
/g
140.0 g
0%
Plain yoghurt
/ml
30.0 ml
0%
To serve
Lemon
/g
50.0 g
0%
Micro herbs
/g
1.0 g
0%
/
For the seabass
-
Sea bass 320.0 g
-
Water 300.0 ml
For the stew
-
Rapeseed oil 20.0 ml
-
Banana shallots 100.0 g
-
Sausage, chorizo 50.0 g
-
Red peppers 50.0 g
-
Yellow peppers 50.0 g
-
Harissa Paste 10.0 g
-
Chickpeas - Tinned 100.0 g
-
Black olives 10.0 g
-
Capers, in brine 5.0 g
-
Raw prawns 140.0 g
-
Plain yoghurt 30.0 ml
To serve
-
Lemon 50.0 g
-
Micro herbs 1.0 g
Preparation
-
For the seabass
- Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.
- Place the fish into a small pan and ladle enough bouillon in to cover the bottom of the pan.
- Loosely cover with foil then bake for 6-8 minutes.
-
For the stew
- Peel and dice the shallots, dice the peppers and slice the chorizo.
- Heat the oil and sweat the vegetables and chorizo without colour for 2-3 minutes then add in the chick peas, KNORR Professional Garlic Pureeand harissa paste.
- Cook for a further 1-2 minutes then add in the prawns and pour in the remaining bouillon.
- Simmer for 3-4minutes then add in the olives and capers.
- Remove from the heat and stir in the yoghurt.
-
To serve
- Squeeze the lemon into the stew then spoon into serving bowls.
- Sit the seabass on top and garnish with the micro herbs.
