Harissa fish with fattoush from Valli Little’s 5 Nights a Week
Sometimes you just need something quick and simple. Something for a weeknight when you want to cook, but want something easy, light, but still tasty. I was looking for inspiration, but I already knew I wanted fish of some kind. Apart from being light and healthy, it was a seafood type of a weekend…I also cooked a kilo of mussels for dinner the previous night after a super quick dash to the fish markets. A salad was perfect. Assembling, rather than cooking, especially on a hot summer’s evening. I swear this whole recipe took no longer than 15 minutes.
Harissa is a wonder paste. A Middle Eastern spice blend primarily made up of chillis and other spices. It has a myriad of uses, and is an awesome little bundle of heat to have on stand by to spice things up. Sumac, is another middle eastern ingredient made from the dried sumac berry. It’s sour and tangy and great as a rub for bbq’d lamb and other meats.
Harissa Fish with Fattoush
a couple of tablespoons harissa paste
Juice of 1 lemon or lime
2 150g fillets of skinless blue-eye fillets (any mild tasting white firm fish should do)
1 cucumber seeds removed, cut into chunks
3 tomatoes cut into chunks
Salad leaves (The recipe specifies watercress, but I used rocket)
1/2 small red onion slicd thinly
Olives (I didn’t have any)
A slug of olive oil
1 tsp sumac
1 wholemeal pita bread dried in the oven till crisp
Combine the harissa and 1 tablespoon of the juice in a cermaic dish, and add the fish and coat the fillets. Set aside
Place the cucumber, tomatoes, salad leaves, onion and olives in a bowl. Mix the oil, sumac and the rest of the juice in a small jar and shake vigorously. Season to taste. Set aside.
Heat a pan over medium heat. cook fish on each side for 3-4 minutes or until golden and cooked through.
You can either choose to break up the pita bread and mix through the salad, or serve it on the side.