Harissa Seared Fish
Moroccan-spiced white fish seared in a fragrant harissa-butter glaze with garlic and lemon. Ready in 15 minutes—charred outside, tender inside.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 34g
Ingredients
- 2 fillets (6 oz each) white fish fillets (cod, halibut, sea bass)
- 2 tbsp harissa paste
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ lemon lemon (juiced)
- 3 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Pat fish fillets dry with a paper towel. Season both sides with salt and black pepper.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear fish 3 minutes per side without moving—edges should turn opaque while centers stay tender.
- 4
Add butter and minced garlic to the skillet. Cook 30 seconds until fragrant, swirling the pan.
- 5
Stir harissa paste into the butter until smooth. Spoon glaze over fish, coating the top.
- 6
Squeeze lemon juice over the top, sprinkle with fresh herbs, and serve immediately.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- paper towels
- spatula
- spoon
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