Sea Bass With Carrot Harissa

Name: Sea Bass With Carrot Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
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; ⅛ 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

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

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.

Recipe

PRE TIME: 15 min

COOKING TIME: 30 min

TOTAL TIME: 45 min

4 SERVING

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
⅛ 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
⅛ tsp Pepper

Directions:

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

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

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

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

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