Harissa-Seared Sea Bass with Lemon-Herb Chickpea Salad

This weeknight-friendly dinner delivers bold North African-inspired flavor without any fuss. Flaky sea bass fillets are seared in a hot pan until golden and crisp-edged, then drizzled with a vibrant harissa oil that brings smoky heat and warmth to every bite. Alongside, a crisp-tender roasted chickpea salad tossed with fresh parsley, mint, lemon juice, and a generous pour of extra virgin olive oil rounds out the plate with plant-based protein, fiber, and a bright herbal lift. Rooted firmly in Mediterranean diet principles, this dish leans on fish as the star protein, heart-healthy olive oil as the primary fat, and chickpeas and fresh herbs for fiber, micronutrients, and natural flavor instead of salt or processed condiments. It's a dinner that feels indulgent and restaurant-worthy, yet it comes together in under 25 minutes using one pan and one sheet, making it ideal for busy weeknights when you still want something vibrant and nourishing. Serve it simply as is for a light, satisfying meal, or pair with a side of whole-grain couscous or crusty whole wheat bread to soak up the extra harissa oil and lemony dressing. Leftovers (if there are any) keep well for a quick lunch the next day.

Ingredients

• 2 filletssea bass fillets, about 6 oz each, skin-on
• 1 can (15 oz)canned chickpeas, drained, rinsed, and patted dry
• 5 tablespoonsextra virgin olive oil, divided
• 2 tablespoonsharissa paste
• 1.5 wholelemon, one juiced, half cut into wedges for serving
• 0.5 cupfresh parsley, roughly chopped
• 0.25 cupfresh mint, roughly chopped
• 1 clovegarlic, minced
• 0.5 teaspoonground cumin
• 1 teaspoonsalt, divided, to taste
• 0.5 teaspoonblack pepper, divided, to taste

Method

1. Preheat the oven to 425°F (220°C). Toss the chickpeas on the baking sheet with 1 tablespoon of olive oil, the cumin, and a pinch of salt and pepper.
2. Roast the chickpeas until golden and slightly crisp, shaking the pan halfway through. 12:00
3. While the chickpeas roast, whisk together the harissa paste, minced garlic, and 2 tablespoons of olive oil in a small bowl to make the harissa oil.
4. Pat the sea bass fillets dry and season both sides with salt and pepper.
5. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the sea bass skin-side down until the skin is crisp and golden. 4:00
6. Flip the fillets carefully and cook on the second side until the fish is just cooked through and flakes easily. 2:30
7. In a mixing bowl, combine the roasted chickpeas, chopped parsley, chopped mint, lemon juice, and a drizzle of olive oil. Toss well and season with salt and pepper to taste.
8. Divide the lemon-herb chickpea salad between plates, top with a seared sea bass fillet, and spoon the harissa oil generously over the fish. Serve with lemon wedges.