Name: Coconut Sea Bass with Harissa Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp Oliva! Chilean Picual Extra Virgin Olive Oil; 3 tbsp Oliva! Harissa Olive Oil; 2 tbsp Oliva! Coconut White Balsamic; 2 6oz chilean sea bass fillets; 1 russet potatoes, diced; 1 medium red onion, diced; 1 green bell peppers, diced; 4 garlic cloves, minced; 3 limes, 2 sliced, 1 cut into wedges; 1 tbsp cilantro, chiffonade; 1 tbsp paprika; salt & pepper to taste

CategoryEntreesDifficultyIntermediate

Yields2 Servings

Prep Time25 minsCook Time10 minsTotal Time35 mins

1 tbsp Oliva! Chilean Picual Extra Virgin Olive Oil

3 tbsp Oliva! Harissa Olive Oil

2 tbsp Oliva! Coconut White Balsamic

2 6oz chilean sea bass fillets

1 russet potatoes, diced

1 medium red onion, diced

1 green bell peppers, diced

4 garlic cloves, minced

3 limes, 2 sliced, 1 cut into wedges

1 tbsp cilantro, chiffonade

1 tbsp paprika

salt & pepper to taste

Preheat oven to 375°F.

Place the sea bass fillets into a bowl or ziplock bag.

Add the Chilean Picual EVOO, sliced limes, salt & pepper and set aside to marinate for 10 minutes.

In a large bowl, toss diced potatoes in the 2 ½ tbsp. Harissa Olive Oil, paprika, salt & pepper until completely coated.

Heat a large skillet over medium high heat. Sauté potatoes for 5-10 minutes.

Add in peppers, onions and the garlic. Continue to cook, stirring frequently for an additional 10 minutes.

Get a separate oven safe skillet, bring it up to heat. Add ½ tbsp Harissa, ½ tbsp Chilean Picual EVOO and 1 tbsp butter.

Cook fillets into skillet and leave untouched for 2 minutes.

Without flipping, place skillet into oven for approximately 6 minutes.

Remove fillets from oven and drizzle with the Oliva! Coconut White Balsamic.

Return to oven for an additional 2 minutes.

Serve rustic style, potatoes and veggies on the bottom with the sea bass (crispy side up) sitting on top.

Sprinkle with cilantro and serve with a lime wedge. Enjoy!

Ingredients