Baked Seabass with Harissa & Chickpeas by Mark Sargeant
A great summer dish inspired by Mark Sargeant.
- Servings: 4
Source: Unilever Food Solutions IE
Ingredients
- Knorr Professional Chicken Jelly Bouillon 800g
- Water cold
- Sea bass
- Sausage, chorizo
- Banana shallots
- Red Pepper
- Yellow peppers
- Rapeseed oil
- Knorr Professional Garlic Puree 750g
- Chickpeas canned in water
- Shellfish, prawns
- Black olives
- Plain yogurt
- Capers, in brine
- Lemon
- Micro herbs