Harissa and lemon baked fish with cous cous recipe
It's hard not to fall in love with this dish: big on flavour, bold in colour, easy to prepare and, best of all, baked in one tray. You can use any thick fish fillet here. Cod, haddock, pollock, hake, coley, pouting, whiting or salmon are just a few suggestions. Likewise, mix up the veggies if you want.
Tip: Large field or portobello mushrooms are superb alternatives to fish fillets. Coat in the harissa marinade and add to the roasting tray when you stir in the radishes, giving the mushrooms 25 minutes of cooking time
Ingredients
- 3 tbsp olive oil
- 4 tbsp harissa paste
- 2 garlic cloves, peeled and crushed
- 1 lemon (juice only)
- 4 thick fish fillets
- 500 g Chantenay carrots
- 2 red onions, cut into wedges
- 200 g radishes
- 225 g cous cous
- 375 ml very hot vegetable stock
- 40 g toasted flaked almonds
- 1 handful mint leaves
- 1 pinch flaked sea salt and freshly ground black pepper
- 4 tbsp Greek yogurt, to serve
Details
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Mix together the olive oil, 2.5 tablespoons of harissa paste, the garlic and half of the lemon juice. Season with salt and pepper.
- Use half of the mixture to coat the fish and set aside to marinate.
- Toss the carrots and onions in the remaining harissa mixture and transfer to a roasting tray. Roast for 15 minutes, stirring and turning halfway through.
- Stir the radishes into the roasting tray and roast for a further 10 minutes.
- Place the marinated fish fillets on top of the roast veggies and cook for 15 minutes until they are cooked through.
- Remove the roasting tray from the oven. Place the fish and roasted veg on a separate platter and keep them warm.
- Add the cous cous to the roasting tray, stirring to coat in the harissa baking juices.
- Pour over the very hot stock, briefly stir, then cover with foil. Leave for 5 minutes.
- Run a fork through the couscous and lightly mix in the roasted veg and remaining lemon juice. Scatter over the almonds and mint.
- Serve with the fish, some extra harissa drizzled over and a spoon of Greek yogurt each.
This recipe is from The Flexible Pescatarian by Jo Pratt. Published by White Lion Publishing (March 2019, hardback, £20). Photography by Susan Bell.
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