Baked Seabass with Harissa & Chickpeas by Mark Sargeant
A great summer dish inspired by Mark Sargeant using KNORR Professional Jelly Bouillon.
Ingredients
For the seabass
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Sea bass 320 g
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Water 300 ml
For the stew
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Rapeseed oil 20 ml
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Banana shallots 100 g
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Sausage, chorizo 50 g
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Red peppers 50 g
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Yellow peppers 50 g
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Harissa Paste 10 g
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Chickpeas - Tinned 100 g
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Black olives 10 g
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Capers, in brine 5 g
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Raw prawns 140 g
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Plain yoghurt 30 ml
To serve
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Lemon 50 g
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Micro herbs 1 g
Preparation
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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.
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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.
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To serve
- Squeeze the lemon into the stew then spoon into serving bowls.
- Sit the seabass on top and garnish with the micro herbs.
