Harissa Seabass and Super Greens – David Lloyd Clubs Video Recipe

Harissa Seabass and Super Greens – David Lloyd Clubs Video Recipe

Delicious harissa seabass on greens

My delicious harissa seabass and green medley recipe is super healthy and packed with flavour! You can make this in (literally) 10 minutes and has everything you need to keep healthy. Seabass (a great source of protein and healthy fats) sits on a bed of fresh green veggies including asparagus, spinach, peas and marinated courgette which is full of fibre, antioxidants and iron.

Recipe originally created for David Lloyds Club blog – see here

 

Harissa Seabass Recipe

  • 2 seabass fillets
  • 2 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 cup petit pois
  • 250g spinach
  • 1 courgette
  • Half dozen asparagus
  • 1 lemon
  • 1 nob butter
  • Small handful fresh tarragon

Method:

  1. Preheat oven to 200c FAN. Rub the harissa paste onto the flesh side of the seabass and roast in the oven for 10 minutes.
  2. Meanwhile, use a potato peeler to peel ribbons from the courgette. Squeeze over the lemon juice and reserve.
  3. Blanche the peas, asparagus and spinach in salted boiling water for a couple of minutes then drain. Add the courgette ribbons.
  4. Add a nob of butter, some seasoning and the chopped tarragon to the greens.
  5. Serve the seabass on top of the green medley.

 

Harissa Seabass with Greens Tray Bake

1st April 2019
: 2
: 5 min
: 10 min
: 15 min

Delicious and healthy harissa seabass on greens tray bake.

By:

Ingredients
  • 2 seabass fillets
  • 2 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 cup petit pois
  • 250g spinach
  • 1 courgette
  • Half dozen asparagus
  • 1 lemon
  • 1 nob butter
  • Small handful fresh tarragon
Directions
  • Step 1 2 seabass fillets
  • Step 2 2 tbsp harissa paste
  • Step 3 2 tbsp olive oil
  • Step 4 1 cup petit pois
  • Step 5 250g spinach
  • Step 6 1 courgette
  • Step 7 Half dozen asparagus
  • Step 8 1 lemon
  • Step 9 1 nob butter
  • Step 10 Small handful fresh tarragon
  • Step 11 Method:
  • Step 12 Preheat oven to 200FAN
  • Step 13 Rub the harissa paste onto the flesh side of the seabass and roast in the oven for 10 minutes.
  • Step 14 Meanwhile, use a potato peeler to peel ribbons from the courgette. Squeeze over the lemon juice and reserve.
  • Step 15 Blanche the peas, asparagus and spinach in salted boiling water for a couple of minutes then drain. Add the courgette ribbons.
  • Step 16 Add a nob of butter, some seasoning and the chopped tarragon to the greens.
  • Step 17 Serve the seabass on top of the green medley.

Related Posts

Fish Kiev Recipe (stuffed fish with garlic butter) – David Lloyd Clubs

Fish Kiev Recipe (stuffed fish with garlic butter) – David Lloyd Clubs

Stuffed fish recipe with garlic butter – Fish Kiev! Beautiful stuffed fish (we’re using cod loin) stuffed with a garlic butter, rolled in breadcrumbs and roasted – fish kiev! Please always use sustainably sourced fish. Stuffed fish is nothing new, but my take on the […]

Smoked Haddock Hash – David Lloyd Clubs Christmas Video Recipe

A delicious and simple smoked haddock hash with a poached egg making the perfect festive brunch! Check out the full recipe on the David Lloyd Blog here and watch the video recipe below.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Join TheoCooks

Subscribe and get new recipes and updates straight to your inbox

Almost done! Please click the activation link on the email we have just sent you. Thank you.

Something went wrong - please contact us to get you started!