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Baked Seabass with Harissa & Chickpeas by Mark Sargeant

Ingredients
Baked Seabass with Harissa & Chickpeas by Mark Sargeant
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+
£63.47
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%
KNORR Professional Garlic Puree 750g
/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