This is a snappy little fish dish dish with a nice hit of spice. Harissa paste is a super handy storecupboard ingredient which really adds an extra kick to dishes like this. You should be able to find it most supermarkets close to the spices. It goes really well on fish, poultry and meat.
2 white fish fillets
2 tablespoons of harissa paste
Juice of 1/2 lemon
For the salad
2 carrots, peeled and grated
2 spring onions, finely sliced
A few sprigs of fresh mint, finely chopped
1 teaspoon of harissa paste
2 tablespoons of extra virgin olive oil
1 teaspoon of balsamic vinegar
Sea Salt and ground black pepper to serve
Spread the harissa paste on the flesh side of the fish fillets and set aside. In a bowl whisk together the harissa paste, olive oil, balsamic vinegar and then toss in the carrot, spring onion and mint until combined. Place a non stick frying pan over a high heat and drizzle with a little oil if needed. Place the fish fillets skin side down and fry for 2 minutes and then turn over and fry for a further two minutes or until cooked through. When you turn the fish, squeeze the juice of 1/2 a lemon over the fish.
Serve the fish fillets alongside the carrot salad and dig in!
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