Sea Bass With Carrot Harissa

See how to make a 5-star dish right here in your own home. This four-dimensional dish will tantalize your taste buds, impress you with its presentation, and it will not break the bank either. Chef's Tip: How to bone your sea bass and get all that flesh off the bone.

Mediterranean cuisine
Medium
SERVING: 4 People
TIME: 45 min
COOKING TIME: 30 min
INGREDIENTS:
  • 1 large Sea bass
  • Marinade
  • 2 tsp Curry powder
  • 1 tbsp Olive oil
  • ½ tsp Salt
  • carrot puree
  • 1 lb. Carrots
  • 4 large Lemon juice
  • 1 tsp Salt
  • ½ tsp Cumin
  • ½ tsp Ancho chili powder (or regular)
  • 2 tbsp Olive oil
  • Couscous
  • 3 cup Vegetable stock
  • 3 sprigs Thyme
  • 2 ea. Bay leaf
  • ½ cup Couscous
  • 1 (plus 1ea thin sliced) tsp Garlic, grated
  • 3 tbsp Olive oil
  • 1 cup Kale, thin sliced
  • ½ cup Peas, blanched
  • tsp Salt
  • 2 tbsp Apricots, thinly sliced
  • 2 tbsp Pine nuts
  • 2 tbsp Parsley, chopped
  • ¼ cup Mint, thin sliced
  • ¼ cup Green onion, chopped
  • Salad
  • 2 ea. Carrots, peeled into ribbons
  • ¼ cup Parsley
  • ¼ cup Mint
  • 2 tbsp Olive oil
  • tsp Pepper
DIRECTIONS:
Step 1
Step 1
Step 1
In a small bowl, whisk the olive oil with curry powder and kosher salt. Rub this marinade on each filet and allow it to rest in the fridge.
Step 2
Step 2
Step 2
Peel and dice the carrots in 1 inch pcs. cook in a pot with just enough water to barely cover until the water is nearly completely evaporated.
Step 3
Step 3
Step 3
In a separate small pot, heat veggie stock with the thyme and bay leaves (seasoned with salt). add the couscous and cook until al dente.)
Step 4
Step 4
Step 4
Sweat one clove of garlic with Step 4olive oil then add the sliced kale (cook) until wilted. Add the cooked couscous, peas, and apricots (cooking on low for 2 min.) then take off the heat and mix in the green onion, mint, parsley, and pine nuts.
Step 5
Step 5
Step 5
In a large pan, heat olive oil just before the smoking point. Add the seabass (branzino) skin side down and hold down until filets no longer try to curl. Cook on medium-low until fish is 75% cooked through. turn over and take off the heat.
Step 6
Step 6
Step 6
In a blender, puree the cooked carrots with lemon juice, salt, cumin, chili powder, and olive oil.
Step 7
Step 7
Step 7
In a bowl toss the curled carrots with mint leaves and equal parts parsley, lemon juice and olive oil (seasoned).
Step 8
Step 8
Step 8
Put the carrot puree on the plate first followed by the couscous, then seabass and carrot ribbon salad. Enjoy!