Recipe of the Week: Grilled Harissa Fish with Lemon Couscous (courtesy of Healthy magazine)
1 tbsp harissa paste
2 firm white fish fillets (with skins)
1 tbsp olive oil
2 dollops of tzatziki
lemon wedges to serve
2 tsp of finely grated lemon rind
2 tbsp lemon juice
375ml hot chicken stock
100g baby spinach leaves
sea salt and black pepper for seasoning
- To make the lemon couscous: place the lemon rind and juice, couscous, salt and pepper in a bowl and combine. Pour over the stock and cover and leave. Once all the stock has been absorbed add the spinach leaves.
- To make the fish: spread the harissa paste over the fleshy side of the fish. Heat a non-stick frying pan over medium heat. Add the olive oil and the fish (skin-side down) and cook for 4-5mins. Turn over and cook for a further 1min.
- Plate up with a dollop of tzatziki and lemon wedges!