Chilean Seabass Recipe

Render bacon and prepare batter

In a medium skillet over medium heat, add the diced bacon and cook until fat is rendered and bacon is crisp, about 7–9 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet. Pour off any excess fat, leaving roughly 1 tablespoon. In a medium saucepan, whisk together the chickpea flour and cold water until fully combined and lump-free.

Cook the chickpea mixture over medium heat, whisking constantly until it thickens to a stiff, polenta-like consistency, about 8–10 minutes. Once thick, stir in the reserved bacon (keep a tablespoon for garnish if you like), 1 tablespoon olive oil, chopped thyme, salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste.

Transfer the thickened panisse mixture into a lightly oiled 8x5-inch loaf pan or small rimmed baking dish, smoothing the top. Let cool to room temperature, then refrigerate at least 1 hour (or until firm) to set. For quicker set, place in freezer for 20–30 minutes (do not freeze solid).

When firm, invert the panisse onto a cutting board. Cut into 6 to 8 rectangles or rounds about 1/2" thick. Heat 1/2 cup vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Fry the panisse pieces in batches, 1–2 minutes per side, until golden-brown and crisp. Drain on paper towels and keep warm in a low 200°F (95°C) oven.

Preheat oven to 425°F (220°C). On a sheet pan, toss the sliced carrots, red bell pepper strips, and peeled cipollini onions with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

Roast in the preheated oven until vegetables are tender and edges are lightly caramelized, about 20–25 minutes, tossing once halfway through. Remove from oven and let cool slightly.

Make harissa dressing

In a small bowl, whisk together 2 teaspoons harissa paste, 2 tablespoons Greek yogurt (or crème fraîche), and 1 tablespoon lemon juice until smooth. Taste and adjust — add more harissa for heat or more yogurt to mellow. If you prefer a looser dressing, whisk in 1–2 teaspoons warm water.

Toss half of the roasted vegetables with 1 tablespoon of the harissa dressing to coat lightly; reserve the rest for plating. Keep warm.

Pat the seabass fillets dry with paper towels. Season both sides and the skin lightly with 1 teaspoon kosher salt (divide) and 1/2 teaspoon freshly ground black pepper (divide). Let rest at room temperature while the vegetables finish roasting, about 10 minutes.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Place the seabass fillets skin-side down, pressing gently with a spatula for 10–15 seconds to ensure even contact and prevent curling.

Cook skin-side down without moving until the skin is deeply golden-brown and crisp and the fish is cooked about two-thirds of the way through, about 4–6 minutes depending on thickness. Flip carefully and add 1 tablespoon butter to the pan. Baste the tops of the fillets with the melted butter for 30–60 seconds until just cooked through (internal temperature about 125–130°F / 52–55°C for medium). Remove to a warm plate and tent loosely with foil to rest for 2 minutes.

On each plate, place a crisp bacon panisse piece. Spoon a portion of the harissa-coated roasted vegetables beside or atop the panisse. Set a seabass fillet on the panisse or next to it.

Drizzle a little extra harissa dressing around the plate (or a small dot on the fish), scatter reserved crispy bacon bits over the vegetables and panisse, and finish with microgreens or chopped parsley and a light pinch of smoked paprika if using. Serve immediately with lemon wedges on the side.