In Donal's own words, 'I’m a self taught home cook who writes and photographs food for a living. I’ve been cooking from an early age ...
2 tblsp harissa paste
2 small haddock fi llets, skin removed
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!