Panfried Sea Bass With Harissa & Rose Recipe

Name: Panfried Sea Bass With Harissa & Rose
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp harissa paste (store-bought or see; ); 1 tsp ground cumin; 4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed; all-purpose flour, for dusting; 2 tbsp olive oil; 2 medium onions, finely chopped; 6 1/2 tbsp / 100 ml red wine vinegar; 1 tsp ground cinnamon; scant 1 cup / 200 ml water; 1 1/2 tbsp honey; 1 tbsp rose water; scant 1/2 cup / 60 g currants (optional); 2 tbsp coarsely chopped cilantro (optional); 2 tsp small dried edible rose petals; salt and freshly ground black pepper

Servings: persons

3 tbsp harissa paste (store-bought or see
)
1 tsp ground cumin
4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
all-purpose flour, for dusting
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp / 100 ml red wine vinegar
1 tsp ground cinnamon
scant 1 cup / 200 ml water
1 1/2 tbsp honey
1 tbsp rose water
scant 1/2 cup / 60 g currants (optional)
2 tbsp coarsely chopped cilantro (optional)
2 tsp small dried edible rose petals
salt and freshly ground black pepper

1
First marinate the 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.
2
Dust the fillets with a little flour and shake off the excess. 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.
3
Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
4
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. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp harissa paste (store-bought or see, ), 1 tsp ground cumin, 4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed, and more.

Yes, Panfried Sea Bass With Harissa & Rose falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panfried Sea Bass With Harissa & Rose

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions