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Striped Bass with Harissa

For those of you who have checked out some of my other fish recipes, you might have noticed that I prepare a lot of striped bass. Thanks to my favorite fishermen, Brad, and the boys, there always seems to be some within an arms reach. This time I opted for a quick and easy preparation. I coated the fish with a mixture of Harissa, lemon juice, and olive oil then sauteed it in a pan. As you can see, the fish looks beautiful and tastes delicious, too. Brad, loved it! If you can't find striped bass this would also work well with cod.

Ingredients for Striped Bass with Harissa:

2 pounds striped bass, cut into portions

2 tablespoons Harissa

1 tablespoon olive oil

1 tablespoon lemon juice

kosher salt


Harissa is a Tunisian hot sauce. It is made up of mostly of roasted red peppers with the addition of hot peppers. The purchased Harissa that I used is mild. The cooked fish has a mild peppery taste and is not spicy.

Time-Saving Tips: Prepare your side dishes in advance because this dish comes together quickly.

Let's see what we need.

We're ready to cook.

Mix the Harissa, olive oil, and lemon juice together to make the sauce.

Brush all of the sauce on the fish making sure it is thoroughly coated. Let sit at room temperature for 10-15 minutes.

Heat oil in a pan. Once the temperature is medium-high carefully add the fish and season with salt and pepper. Cook about 4 minutes or until browned on the bottom. Turn over. Cook a few more minutes until bottom is browned and lightly cover with foil. Lower the heat and cook until done. This will take another minute or two depending on the thickness of the fish.

It's ready! Serve with some lemon slice and this easy dish is delicious. This is perfect for a quick weeknight dinner. Just add some veggies and healthy dinner is served.



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