Ingredients

• 400g/14oz baby potatoes
• halved
• 150g/5½oz cherry tomatoes
• halved
• 6 spring onions
• trimmed and halved
• olive oil
• for drizzling
• 6 tbsp harissa paste
• 4 small sea bass fillets
• skin scored
• salt and freshly ground black pepper
• small handful mint leaves
• finely chopped
• 3 tbsp olive oil
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 5 large mixed peppers
• 300g/10½oz sourdough
• torn into rough
• bite-sized pieces
• olive oil
• for drizzling
• 500g/1lb 2oz cherry tomatoes
• halved
• ½ cucumber
• peeled
• deseeded and diced
• ½ red onion
• thinly sliced
• 4 radishes
• thinly sliced
• 150g/5½oz black olives
• pitted
• large handful fresh coriander
• roughly torn
• large handful fresh parsley
• roughly torn
• 1 roasted red pepper from a jar
• seeds removed
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• ½ lemon
• juice only
• 1 garlic clove
• finely grated
• 1 tsp cumin seeds
• toasted
• 1 tsp sumac
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the potatoes
• tomatoes and spring onions in a large roasting tin. Drizzle with olive oil and dot with 1 or 2 tablespoons of the harissa paste. Season with salt and pepper and mix well to coat the potatoes. Bake for 35 minutes.
• Meanwhile
• to make the salsa
• mix the mint with the olive oil and lemon juice. Season with salt and pepper and set aside.
• Place the peppers on a large baking tray and bake them for 25 minutes
• or until charred on all sides. Remove the hot peppers from the oven
• place them in a large bowl and cover with cling film. When cool enough to handle
• remove the skins and cores from the peppers and cut into 2cm/1in pieces and set aside.
• Lay the sourdough in the baking tray the peppers were cooked in
• drizzle with olive oil and season with salt and pepper. Cook in the oven for 5–6 minutes
• until just toasted. Set aside.
• To make the harissa baked sea bass
• spread the remaining harissa all over the sea bass fillets. When the potatoes have had 35 minutes
• remove the tray from the oven and lay the coated fillets on top
• skin-side up. Return to the oven for 10 minutes or until the fish is cooked through.
• To make the dressing
• place the ingredients in a food processor and blend until smooth. Season with salt and pepper to taste and set aside.
• To make the salad
• place the peppers
• toasted sourdough
• tomatoes
• cucumber
• onion
• radishes
• olives and herbs in a large mixing bowl. Pour the dressing over and mix to coat well.
• Drizzle the mint salsa over each sea bass fillet and serve with the salad on the side.