Tunisia · Fish · No. 368
Harissa Grilled Fish with Tomato & Olive Salad
A single portion of Tunisian cooking, ready in 18 minutes. There's a kick to it.
Per portion
330kcal
27 gProtein
14 gCarbs
19 gFat
Calories from protein 32%, carbs 17%, fat 51%. Estimated from the ingredients.
Roughly £3.00 a portion.
Spicy
Method
- 1
Cut a wedge from the lemon and keep it back. Mix the harissa, half the oil and half the remaining lemon juice, and coat the fish.
- 2
Grill or fry the fish for 3–4 minutes each side until cooked through.
- 3
Meanwhile, toss the tomato, cucumber, onion, olives and most of the parsley with the remaining oil, lemon juice and cumin.
- 4
Season to taste with salt and black pepper, then serve the fish on top of the salad, scattered with the rest of the parsley, with the lemon wedge alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/harissa-grilled-fish-with-tomato-and-olive-salad/
