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Roasted Harissa Seabass & Super Green Vegetable Medley Recipe | with Theo Michaels

Trying to cut back on carbs or increase your veggie intake? This delicious seabass and green medley recipe is incredibly healthy – without skimping on flavour! Perfectly cooked harissa seabass (a great source of protein and healthy fats) sits on a bed of fresh green veggies including asparagus, spinach, peas and marinated courgette. Get dinner on the table in under 10 minutes with this quick and easy recipe.

Ingredients (serves 2):

2 seabass fillets

2 tbsp harissa paste

2 tbsp olive oil

1 cup petit pois

250g spinach

1 courgette

Half dozen asparagus

1 lemon

1 nob butter

Small handful fresh tarragon


  1. Preheat oven to 200c FAN. Rub the harissa paste onto the flesh side of the seabass and roast in the oven for 10 minutes.
  2. Meanwhile, use a potato peeler to peel ribbons from the courgette. Squeeze over the lemon juice and reserve.
  3. Blanche the peas, asparagus and spinach in salted boiling water for a couple of minutes then drain. Add the courgette ribbons.
  4. Add a nob of butter, some seasoning and the chopped tarragon to the greens.
  5. Serve the seabass on top of the green medley.

Nutrition (per serving):

Calories 481

Total Fat 30.1g

Total Carbohydrate 18.2g

Protein 32.6g

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This recipe was created by Theo Michaels for David Lloyd Clubs.
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Harissa Seabass & Green Vegetable Recipe
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