Baked Seabass with Harissa & Chickpeas by Mark Sargeant

Step 1

Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.Place the fish into a small pan and ladle enough bouillon in to cover the bottom of the pan.Loosely cover with foil then bake for 6-8 minutes.

Step 2

Peel and dice the shallots, dice the peppers and slice the chorizo.Heat the oil and sweat the vegetables and chorizo without colour for 2-3 minutes then add in the chick peas, KNORR Professional Garlic Pureeand harissa paste.Cook for a further 1-2 minutes then add in the prawns and pour in the remaining bouillon.Simmer for 3-4minutes then add in the olives and capers.Remove from the heat and stir in the yoghurt.

Step 3

Squeeze the lemon into the stew then spoon into serving bowls.Sit the seabass on top and garnish with the micro herbs.