Fish with a sesame, pistachio & harissa crust November 27, 2017
This Middle Eastern inspired baked fish with a sesame, pistachio & harissa crust would be a simple dish to enjoy this summer. Nadia Lim pairs this fish up with her tasty eggplant, pomegranate, feta & mint Israeli couscous. Check out the original post here.
INGREDIENTS:
- sesame seeds (black, white or mixture) 1-2 tablespoons
- ground sumac 1 tablespoon
- pistachios ⅓ cup, finely chopped
- salt 1 teaspoon
- fresh white fish or salmon 4-6 fillets, skin off
- harissa 4-6 teaspoons (I use Culley’s or Julie Le Clerc’s brand, check label if eating gluten free)
- liquid honey 1 teaspoon
- extra virgin olive oil for drizzling
- coriander leaves to garnish
Eggplant, pomegranate, feta and mint Israeli couscous
- eggplant 1 large or 2 small, cut into 2-3cm cubes
- olive oil 3 tablespoons
- ground cumin ½ teaspoon
- ground coriander 1 teaspoon
- Israeli couscous (also called pearl couscous) 1 cup
- pomegranate 1/2, seeds
- feta 100g, crumbled
- mint leaves 1 cup, chopped
- flat-leaf parsley 1 cup, chopped
- lemon 1, finely grated zest and juice
- extra virgin olive oil for drizzling
METHOD
Baked Fish:
Preheat oven to 220°C. Line an oven tray with baking paper
- Mix sesame seeds, sumac, pistachios and salt together.
- Lay fish fillets on prepared tray. Spread with harissa paste and drizzle with a little honey. Sprinkle over pistachio mix.
- Drizzle with extra virgin olive oil and bake for about 8 minutes until fish is just cooked through.
- Serve hot from the oven, garnished with coriander.
Israeli Couscous:
Preheat oven to 200°C. Line an oven tray with baking paper.
- On lined tray, toss eggplant with oil and spices. Season with salt and pepper. Roast for 25-35 minutes until soft and golden.
- Meanwhile, bring a pot of salted water to the boil. Cook couscous until tender (about 8 minutes). Drain and briefly run under cold water – this will help stop the couscous from sticking together.
- To serve, toss couscous with eggplant, pomegranate seeds, feta, mint, parsley, lemon zest and juice, and a good drizzle of extra virgin olive oil. Season to taste with salt and pepper.
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