Sea Bass, Pickled Cucumber Dill Oil and Harissa Yoghurt



Recipe: Sea Bass, Pickled Cucumber Dill Oil and Harissa Yoghurt

Fresh light balanced fish dish that hits the flavour spot whilst keeping you energised post-meal.



Sea Bass, Pickled Cucumber Dill Oil and Harissa Yoghurt

Serves 2



2 Sea bass fillets, skin on
12 cherry or grape tomatoes
250ml good olive oil
Rapeseed or olive oil for cooking
Small handful of basil
Small handful of dill
Salt and pepper
Squeeze of lemon juice
1/2 cucumber sliced thinly
1 tsp harissa
250ml yoghurt
Celery leaves and lemon rind for garnish



Start by pickling the cucumber. Place thinly sliced cucumber in a plastic bag and sprinkle generously with salt. Squeeze out the air and tie bag tightly. Place bag under a heavy item, such as a heavy book or ceramic pot to apply pressure. Leave for 30 minutes.

Place dill and basil in a super speed blender such as a nutribullet or similar type. Blend for 2 minutes. The oil will heat up and herbs infuse. Taste and season with salt, pepper and a squeeze of lemon juice. Set aside to cool.

Turn oven on and after 5 minutes of heating add tomatoes on a roasting tin covered in a little olive oil and salt. Roast for 10 minutes.

Mix harissa with yoghurt and keep in the fridge until needed. 

Pick leaves from celery heads then grate zest from half a lemon and set aside for garnish.
When tomatoes are ready remove from the oven and set aside covered in cooking foil to keep them warm.
Go back to the cucumbers, remove from the bag and drain off liquid.
Heat a frying pan with oil and place sea bass skin side down. Season fillets with salt and pepper. Fry over medium heat for 1 – 2 minutes or until the white flesh starts to cook. Add a large knob of butter to the pan and continuously baste the fish with the melted butter, approx 30 seconds – 1 minute. Remove fish from pan.
To serve: Place fish in the middle of the plate. Add tomatoes and cucumber along one side, harissa yoghurt along with the other. Drizzle with herb oil and garnish with celery leaves.

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