Harissa is a North African spice past that provides a dark sweet heat to meat or a depth of flavour to the classic dish Shakshuka, eggs poached in a tomato sauce. A jar of it, is a welcome addition to any storecupboard and for quick recipes like this, it distills the best of your spice press into one powerful dollop to be spread over seabass fillets. Salmon or mackerel fillets would also work here.
4 small seabass fillets, skin scored
6 tbsp harissa paste
400g baby potatoes, sliced in half
150g cherry tomatoes, sliced in half
6 spring onions, trimmed and sliced in half
A small handful of mint leaves, finely chopped
From the storecupboard:
Olive oil
Juice of ½ lemon or 1 tsp white wine vinegar
Sea salt & ground black pepper
Large roasting tin
Small mixing bowl
Plate