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

  1. Mix sesame seeds, sumac, pistachios and salt together.
  2. Lay fish fillets on prepared tray. Spread with harissa paste and drizzle with a little honey. Sprinkle over pistachio mix.
  3. Drizzle with extra virgin olive oil and bake for about 8 minutes until fish is just cooked through.
  4. Serve hot from the oven, garnished with coriander.

Israeli Couscous:

Preheat oven to 200°C. Line an oven tray with baking paper.

  1. On lined tray, toss eggplant with oil and spices. Season with salt and pepper. Roast for 25-35 minutes until soft and golden.
  2. 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.
  3. 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.

Categories: Recipes
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