Pan-fried Sea Bass in Harissa Butter

A super quick and easy weeknight dinner using just a handful of ingredients. This recipe shows you how to cook the perfect sea bass fillet, topped with a rich, spicy harissa butter sauce that’s bursting with flavor. It’s gluten-free, nut-free, and pregnancy-friendly, making it suitable for many dietary needs.

Prepare: Less than 30 mins
Cook: Less than 10 mins
Serves: 2
Dietary: Egg-free | Gluten-free | Nut-free | Pregnancy-friendly

Ingredients

• 2 sea bass fillets

• 2 tbsp olive oil

• Sea salt

• Freshly ground black pepper

• 30g / 1oz unsalted butter

• 2 garlic cloves, finely grated

• 1 tsp coriander seeds, crushed

• ½ tsp cumin seeds, crushed

• 1 tbsp harissa paste

• ½ lemon

• ½ bunch fresh coriander, finely chopped

• Freshly steamed Tenderstem broccoli, to serve

Method

1. Pat the sea bass dry with kitchen paper to remove any moisture. Season generously with sea salt and freshly ground black pepper.

2. Have all ingredients ready before cooking, as this recipe cooks very quickly.

3. Drizzle olive oil into a cold frying pan. Place the sea bass fillets skin-side down in the pan.

4. Heat over medium-high and fry for 4–5 minutes, until the skin is crisp and golden.

5. Turn the heat up slightly, then flip the fillets and cook for 2 more minutes until cooked through and golden all over.

6. Transfer the sea bass to serving plates. Return the pan to the heat.

7. Add the butter, garlic, crushed coriander seeds, and cumin seeds. Cook for 1 minute, then stir in the harissa paste.

8. Squeeze in the lemon juice, remove from the heat, and stir in most of the fresh coriander.

9. Pour the harissa butter sauce over the sea bass fillets.

10. Garnish with the remaining coriander and serve immediately with freshly steamed Tenderstem broccoli.

Perfect With: Crusty bread and a glass of chilled white wine.

(This recipe is adapted from BBC Good Food.)