11. April 2026

GF Harissa & Rose Bream

Prepare for a dish that is anything but ordinary. Our Bream with Harissa & Rose isn't just a meal—it's an elegant dance of flavour that captivates the senses. The delicate, flaky bream provides the perfect canvas for a bold transformation. It's masterfully infused with the smoky, complex heat of authentic harissa, but the real artistry lies in the counterpoint: a whisper of subtle, aromatic rose. This unexpected floral note doesn't just cut the spice; it elevates it, transforming raw heat into a refined, almost mysterious intensity.

Ingredients (Serves 2)

2 Sea Bream or Bass fillets
3 tbsp Harissa Paste
2 tbsp Gluten Free plain flour, for dusting
2 tbsp olive oil
2 onions, finely chopped
100ml Red Wine Vinegar
1 tsp ground cinnamon
1 tbsp honey
1 tbsp rosewater
60g Currants (optional)
2 tbs coriander (optional)
2 tsp small Dried Edible Rose Petals chopped
Salt and Ground Black Pepper

Instructions

Marinate the fish.with the harissa paste, leave for 2 hours in the fridge.
Dust the fillets with a little flour and shake off the excess. Heat the olive oil and fry the fillets for 2 minutes on each side. Set the fish aside, leave the oil in the pan and add the onions. Stir until the onions are golden.
Add the remaining harissa, vinegar, cinnamon, salt and plenty of black pepper. Pour in 200ml of water, reduce the heat and let the sauce simmer away gently for 10–15 minutes until quite thick.
Add the honey, rosewater and currants to the pan and simmer gently for a couple more minutes. Return the fish fillets to the pan. Spoon the sauce over the fish and leave them to warm up in for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm, or at room temperature, sprinkled with the coriander and rose petals.