Roasted Sea Bass with Harissa, Olives and Preserved Lemon
Complexly spiced harissa, bright preserved lemon and briny olives—a popular combination in North Africa—make a flavorful combination that works in many dishes. Here they’re used to season fish in an easy one-pan recipe from the globally inspired cookbook Everyone’s Table by Gregory Gourdet, award-winning chef and popular Top Chef alum.
Ingredients
- 4 skin-on sea bass or red snapper fillets, each about 5 oz. (150 g)
- 3 Tbs. extra-virgin olive oil
- 1 1/2 tsp. kosher salt
- 1/4 cup (2 oz./60 g) harissa paste
- 1 cup (4 oz./125 g) mixed pitted olives
- 2 large garlic cloves, thinly sliced
- 2 Tbs. thinly slivered preserved lemon peel
- Handful of small fresh flat-leaf parsley sprigs
Directions
Preheat an oven to 400°F (200°C). Pat the fish dry, then place it, skin side down, on fresh paper towels to absorb any liquid left on the skin.
In a large nonstick ovenproof fry pan (wide enough to hold the fillets without crowding), warm 2 Tbs. of the olive oil until it shimmers. While the oil is heating, season the fish evenly with the salt on both sides.
Place the fish, skin side down, in the pan, reduce the heat to medium and use a spatula to gently press each fillet for a few seconds so it lays flat in the pan (fillets like to curl up). Cook until the skin is completely crispy (beware of small lingering soggy spots) and golden brown, about 5 minutes. The fillets should release easily from the pan; if they don’t, keep cooking until they do.
Transfer the pan to the oven to finish cooking. Cook until the visible flesh goes from translucent to creamy white at the sides with just a sliver of translucence in the middle, about 3 minutes.
While the fish is in the oven, spread the harissa on a serving platter. When the fish is ready, use a thin spatula to transfer the fillets, skin side up, to the platter.
Add the olives, garlic and remaining 1 Tbs. olive oil to the pan and set over medium heat. Cook until the garlic turns golden and the olives are warm, about 2 minutes. Turn off the heat and stir in the preserved lemon peel. Spoon the mixture all over the fish, sprinkle with the parsley and serve immediately. Serves 4.
From Everyone’s Table, by Gregory Gourdet and JJ Goode. Copyright © 2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave, an imprint of HarperCollins Publishers. Photography by Eva Kosmas Flores.
