Baked Seabass with Harissa & Chickpeas by Mark Sargeant

Ingredients
Baked Seabass with Harissa & Chickpeas by Mark Sargeant
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€0.0
For the seabass:
Knorr Professional Chicken Jelly Bouillon 800g
/g
10.0 g
0%

Water cold
/ml
300.0 ml
0%
Sea bass
/g
320.0 g
0%
For the stew:
Sausage, chorizo
/g
50.0 g
0%
Banana shallots
/g
100.0 g
0%
Red Pepper
/g
50.0 g
0%
Yellow peppers
/g
50.0 g
0%
Rapeseed oil
/ml
20.0 ml
0%
Knorr Professional Garlic Puree 750g
/g
10.0 g
0%

Chickpeas canned in water
/g
100.0 g
0%
Knorr Professional Chicken Jelly Bouillon 800g
/g
0.0 g
0%

Shellfish, prawns (raw)
/g
140.0 g
0%
Black olives
/g
10.0 g
0%
Plain yogurt
/ml
30.0 ml
0%
Capers, in brine
/g
5.0 g
0%
To serve:
Lemon
/g
50.0 g
0%
Micro herbs
/g
1.0 g
0%
/
For the seabass:
-
Water cold 300.0 ml
-
Sea bass 320.0 g
For the stew:
-
Sausage, chorizo 50.0 g
-
Banana shallots 100.0 g
-
Red Pepper 50.0 g
-
Yellow peppers 50.0 g
-
Rapeseed oil 20.0 ml
-
Chickpeas canned in water 100.0 g
-
Shellfish, prawns (raw) 140.0 g
-
Black olives 10.0 g
-
Plain yogurt 30.0 ml
-
Capers, in brine 5.0 g
To serve:
-
Lemon 50.0 g
-
Micro herbs 1.0 g