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Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad
Fruit and vegetables
400g/14oz baby
potatoes
, halved
150g/5½oz
cherry tomatoes
, halved
6
spring onions
, trimmed and halved
small handful
mint
leaves, finely chopped
½
lemon
, juice only
5 large mixed
peppers
500g/1lb 2oz
cherry tomatoes
, halved
½
cucumber
, peeled, deseeded and diced
½
red onion
, thinly sliced
4
radishes
, thinly sliced
large handful
fresh coriander
, roughly torn
large handful fresh
parsley
, roughly torn
1 roasted red
pepper
from a jar, seeds removed
½
lemon
, juice only
1
garlic
clove, finely grated
Tins, packets and jars
150g/5½oz black
olives
, pitted
1 tsp
sumac
Cooking ingredients
olive oil
, for drizzling
6 tbsp
harissa
paste
salt and freshly ground
black pepper
3 tbsp
olive oil
salt and freshly ground
black pepper
olive oil
, for drizzling
3 tbsp extra virgin
olive oil
1 tbsp
red wine vinegar
1 tsp
cumin
seeds, toasted
sea salt and freshly ground
black pepper
Meat, fish and poultry
4 small
sea bass
fillets, skin scored
Other
300g/10½oz sourdough, torn into rough, bite-sized pieces
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