TODAY’S RECIPE: Sea bass with braised courgettes & harissa mayo

TASTY fish dish. Serves: 2.

Ingredients

FOR THE HARISSA MAYO: 4 tbsp good-quality mayonnaise 1 tbsp harissa, or more, to taste FOR THE COURGETTES: 4 tbsp extra virgin olive oil Pinch of fennel seeds 1 red onion, sliced Pinch dried red chilli Handful of cherry tomatoes, cut in half 1 garlic clove, peeled and finely chopped 1 courgette, sliced 100ml white wine 1 lemon, juice, plus lemon wedges Handful of dill, chopped, to serve 2 sea bass fillets 2 tbsp extra virgin olive oil 1 thyme sprig Squeeze lemon juice

Method

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

2 For courgettes, heat olive oil in a non-stick frying pan over a medium-high heat. Cook fennel seeds, red onion and chilli with a pinch of salt for five minutes until softened, then add cherry tomatoes, garlic and courgettes, season and cook down for a few minutes. Pour in wine, lemon juice and 200ml water and simmer briskly for 15 to 20 minutes, until tomatoes and courgettes are collapsing. Bubble off excess water. Stir through dill and keep warm while you cook sea bass.

3 Heat 2 tbsp olive oil in a non-stick frying pan with thyme over a low-to-medium heat and place sea bass fillets, skin-side down in pan. Season and cook until skin is crisp, for eight minutes, then add lemon juice and baste in warm oil and lemon, for four minutes until cooked through.

4 Divide veg between plates and top with fish. Serve with harissa mayo and lemon wedges.

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