Harissa paste is made from a mixture of chillies, garlic and spices and is very popular in North African cooking. This recipe also works well if you substitute curry paste for the harissa paste.


  • 4 haddock fillets about 175g each, skin on and boned
  • 2 tblsp harissa paste
  • 1 tblsp olive oil

Lemon Couscous

  • 400 g couscous
  • juice and finely grated rind of 2 lemons
  • a little salt and freshly ground black pepper
  • 400 g boiling water
  • 100 g baby spinach, roughly torn

Yoghurt and Garlic dressing

  • 250 g greek-style natural yoghurt
  • 1 clove garlic, chopped
  • 3 tblsp mint, chopped
  • 0.5 tblsp wine vinegar

Tomato and Red Onion Salad

  • 200 g tomatoes, roughly chopped
  • 0.5 small red onion, thinly sliced
  • juice of half a lemon
  • 2 tblsp olive oil
  • salt and black pepper
  • bunch of chives, thinly sliced


  1. Place the couscous, lemon rind and juice, salt and pepper in bowl and mix to combine. Pour in the water, stir and cover with cling film.
  2. Set aside until all the water has been absorbed and then stir in the spinach.
  3. Make the Yoghurt and Garlic Dressing by simply stirring together all the ingredients. Season to taste. Set aside while you cook the fish.
  4. Spread the harissa paste over the flesh side of the fish.
  5. Heat the oil in a frying pan over a medium heat. Then add the fish, skin-side down and cook for 4-5 minutes or until the skin is crispy.
  6. Turn and cook for another 2-3 minutes until the fish flakes easily with a fork. Serve with the Couscous and Yoghurt and Garlic Dressing

Recipe is courtesy of Bord Bia.