Mediterranean Sea Bass Recipe
Saffron Nage, Olives, Harissa and Preserved Lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Nage
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the fish stock and add the saffron threads. Bring to a gentle simmer and let it cook for about 10 minutes. Season with salt and pepper to taste.
- 2
Cook the Sea Bass
In a skillet, heat the remaining olive oil over medium-high heat. Season the sea bass fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes or until the fish is cooked through.
- 3
Combine Flavors
Once the fish is cooked, remove it from the heat and let it rest for a couple of minutes. In the same skillet, add the chopped olives, harissa paste, and preserved lemon. Stir to combine and warm through for about 2 minutes.
- 4
Serve
To serve, place a generous spoonful of saffron nage on each plate, top with a sea bass fillet, and spoon the olive-harissa mixture over the fish. Enjoy!