Sea bass with braised courgettes & harissa mayo served on a plate

Sea bass with braised courgettes & harissa mayo

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(5 ratings)

Prep: 15 mins Cook: 20 mins

More effort

Serves 2

Whip up this crisp-skinned, creamy-fleshed bass dish in just 35 minutes. Serve with our punchy harissa mayo

Nutrition and extra info

Nutrition: Per serving

  • kcal1010
  • fat92g
  • saturates11g
  • carbs13g
  • sugars11g
  • fibre4g
  • protein22g
  • salt0.5g
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  • 2 tbsp extra virgin olive oil
  • 1 thyme sprig
  • 2 sea bass fillets
  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the braised courgettes

  • 4 tbsp extra virgin olive oil
  • pinch of fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 red onion, finely sliced
  • pinch of dried red chilli
  • handful of cherry tomatoes, cut in half
  • 1 garlic clove, peeled and finely chopped
  • 2 medium or 1 large courgette (about 200g), sliced ½ cm thick



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 100ml white wine or sherry
  • 1 lemon, juiced, plus extra wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • handful of dill, chopped

For the harissa mayo

  • 4 tbsp good-quality, shop-bought mayonnaise
  • 1 tbsp harissa, or more, to taste



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…


  1. Stir the mayonnaise and harissa together and refrigerate until ready to use.

  2. For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)

  3. Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.

  4. Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

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Comments, questions and tips

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20th Sep, 2018
Gorgeous recipe, we loved it and so simple to make, made with home-grown courgettes and cherry tomatoes! I doubled the veg and served two sea bass and buttered new potatoes for my husband and me as I had the sea bass in the freezer already. Would eat this again and again we scored it 9/10
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