Proper healthy fast food for me must be packed with flavour and texture. Some rather healthy ingredients can easily be pumped up with the addition of heat and spice. Harissa is a North African spicy paste that can be made at home easily enough, but for a speedy supper, a jar from the local shops does nicely. The salad is incredibly simple to prepare, just grate the carrot and mix the dressing.
- 2 tblsp harissa paste
- 2 small haddock fi llets, skin removed
- 0.5 lemon
- sea salt and ground black pepper, to serve
- for the salad
- 1 tsp harissa paste
- 2 tblsp extra virgin olive oil
- 1 tsp balsamic vinegar
- 2 carrots, peeled and grated
- 2 spring onions, trimmed and fi nely sliced
- small handful of mint leaves, fi nely chopped
- To prepare the fish, spread the harissa paste on the flesh side of the fi sh fi llets and set aside.
- For the salad, whisk together the harissa paste, olive oil and balsamic vinegar in a salad bowl and then toss in the carrots, spring onions and mint until combined.
- Place a non-stick frying pan over a high heat and drizzle with a little oil if needed. Add the fish fillets, skin-side down, and fry for 2 minutes, then turn over and fry for a further 2 minutes or until cooked through.
- When you turn the fi sh, squeeze lemon juice over the top. Season the fish fillets and serve alongside the carrot salad and tuck in!
More by Donal Skehan:
- Sunday Brunch: Fridge Leftovers Frittata
- Donal Skehan's Fish & Chips recipe
- My Perfect Scrambled Eggs