• 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!