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Baked fish with Harissa Gazpacho

Baked fish with Harissa Gazpacho
Preparation time:
4 hours
Cooking time:
35 minutes

Looking for a BBQ centrepiece? This wrapped fish gently baked and served on a bed on gazpacho is perfect to spice up your outdoor dining experience. It is fresh, zesty and delicious, perfect to be shared with family and friends.

  • Ingredients

    For the harissa gazpacho:
    • 2 onions, diced
    • 1 cucumber, divided
    • 2 red peppers, divided
    • 6 large tomatoes, divided
    • 4 cloves of garlic
    • 50ml olive oil
    • Juice of 3 limes
    • 1 Tbsp of harissa paste
    • Small hand full of basil leaves
    • Salt & pepper
    For the ginger butter:
    • 1 inch of ginger, grated
    • 2 Tbsp butter, softened
    • Juice of 1 lime juice
    • Pinch of Salt & Pepper
    For the fish:
    • 1 x whole seabass , gutted and scaled
    • Small bunch of thyme
  • Method

    To make the gazpacho:
    • In the food processor add 2 onions, half cucumber, 1 red pepper, 4 large tomatoes, 4 cloves of garlic, 50ml olive oil, juice from 3 limes, 1 Tbsp harrisa paste, small handful of basil leaves and finally season with salt and pepper. Blitz.
    • Chill for at least 4 hours but for best result leave for 24 hours.
    To make the ginger butter:
    • In a small bowl mix together softened butter, fresh ginger, juice from lime and pinch of salt and pepper.
    To make the fish:
    • Score the skin of the fish on each side. Stuff the fish with thyme.
    • Lay the fish on parchment pepper and season with salt and pepper.
    • Pour over the butter ensuring to coat the entire fish and into the scored flesh.
    • Cut the squeezed limes into wedges and add to the fish in the parchment.
    • Wrap the parchment tightly and then wrap again in tin foil.
    • If you are using a BBQ place the wrapped fish into the coals and bake for 30-35 mins. Or if using and oven bake for the same amount of time.
    • Pour the gazpacho onto a large serving dish.
    • Top with the remaining 2 diced tomatoes, 1 chopped red pepper and half a diced cucumber. Garnish with finely sliced fresh basil.
    • Unwrap the fish and lay it on top.
    • Serve!
  • Chef Notes

    • It is best to make the gazpacho a day ahead if possible.

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