Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad

By Donal Skehan  From Saturday Kitchen Ingredients For the harissa baked seabass with baby potatoes 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored …