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
FREE DELIVERY ON ORDERS OVER $75

Place your order by 10am for same day delivery in Taranaki.
We deliver North Island wide (but not to rural addresses sorry)

FRESH IS BEST! SEE HOW WE PACK OUR FISH
Waves