Coconut Sea Bass with Harissa Vegetables

AuthorKathy Oliva!DifficultyIntermediate

Yields2 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins

 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

1

Preheat oven to 375°F.

2

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

3

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

4

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

5

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

6

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

7

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

8

Cook fillets into skillet and leave untouched for 2 minutes.

9

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

10

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

11

Return to oven for an additional 2 minutes.

12

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

13

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

Ingredients

 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

Directions

1

Preheat oven to 375°F.

2

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

3

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

4

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

5

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

6

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

7

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

8

Cook fillets into skillet and leave untouched for 2 minutes.

9

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

10

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

11

Return to oven for an additional 2 minutes.

12

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

13

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

Coconut Sea Bass with Harissa Vegetables

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