Panfried Sea Bass with Harissa & Rose

Name: Panfried Sea Bass with Harissa & Rose
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps coarsely chopped cilantro (optional); 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 3 Tbsps harissa paste (store-bought or see recipe); 2 Tbsps honey; 2 Tbsps olive oil; 2 mediums onions, finely chopped; 2 teaspoons dried edible rose petals; 1 Tbsp rose water; 2 servings salt and freshly ground black pepper; 4 fillets sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed; 237 milliliters 200 ml water; 7 Tbsps 100 ml red wine vinegar

Panfried Sea Bass with Harissa & Rose might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 2. One serving contains 593 calories, 62g of protein, and 22g of fat. From preparation to the plate, this recipe takes around 45 minutes. If you have ml wine vinegar, harissa paste, ml water, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

First marinate the fish.

Ingredients you will need

Fish

Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.

Ingredients you will need

Fish Fillets

Ground Cumin

Harissa

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Dust the fillets with a little flour and shake off the excess.

Ingredients you will need

All Purpose Flour

Shake

Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.

Ingredients you will need

Olive Oil

Onion

Fish

Cooking Oil

Equipment you will use

Frying Pan

Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper.

Ingredients you will need

Black Pepper

Cinnamon

Harissa

Vinegar

Salt

Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.

Ingredients you will need

Sauce

Water

Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick.

Ingredients you will need

Fish

Rose Water

Seasoning

Currants

Honey

Sauce

Water

Equipment you will use

Frying Pan

Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.

Ingredients you will need

Cilantro

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

coarsely chopped cilantro (optional)1teaspoon

ground cinnamon 1teaspoon

ground cumin 3Tbsps

harissa paste (store-bought or see recipe)2Tbsps

honey 2Tbsps

olive oil 2mediums

onions, finely chopped 2teaspoons

dried edible rose petals 1Tbsp

rose water 2servings

salt and freshly ground black pepper 4fillets

sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed 237milliliters

200 ml water 7Tbsps

100 ml red wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.