Harissa Baked Fish with Baby Potatoes, Tomatoes & Mint Salsa | DonalSkehan.com, Perfect as a spring/summer supper!
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Harissa Baked Fish with Baby Potatoes, Tomatoes & Mint Salsa

March 28

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.

  • serves Serves 4
  • time 50 mins


  1. 1. Preheat the oven to 200˚C/400°F/Gas Mark 6.
  2. 2. Place the potatoes in large roasting tin with the tomatoes and spring onions. Drizzle all over with olive oil, dot with approx. 1-2 tbsp harissa paste and season generously with sea salt and black pepper. Toss until all everything in the tray is coated. Place in the oven to bake for 35 minutes.
  3. 3. Prepare the mint salsa by mixing the mint with 3 tbsp of olive oil and a squeeze of lemon juice or 1 tsp white wine vinegar. Season to taste and set aside.
  4. 4. Place the fish fillets on a plate and spread all over with harissa paste until completely coated. Remove the roasting tin from the oven and place the fish fillets on top flesh side down.
  5. 5. Return the tray to the oven and continue to cook for 10 minutes or until the fish is cooked all the way through.
  6. 6. Serve the tin direct to the table and drizzle each fillet with mint salsa.

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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

You'll Need

Large roasting tin

Small mixing bowl