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
- 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
- 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.
- Set aside until all the water has been absorbed and then stir in the spinach.
- Make the Yoghurt and Garlic Dressing by simply stirring together all the ingredients. Season to taste. Set aside while you cook the fish.
- Spread the harissa paste over the flesh side of the fish.
- 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.
- 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.