This recipe is a bit more fiddly than some of my others simply because of the paste. If you don’t have the time, you can always buy the paste from the supermarket…though it obviously won’t be as nice ;).
The subtle harissa spices complement the delicate fish perfectly. I used hake but other white fish would work just as well.
- 2 x hake fillets
For the harissa paste
- 1/2 red pepper
- 1 tbsp olive oil or melted coconut oil
- 1 tsp cumin
- 1 clove garlic
- 1 tbsp smoked paprika
- 1 tsp tomato puree
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 red chilli
- 2 tsp rice wine vinegar
In a blender, place the red pepper, garlic and red chilli. Blend well.
In a separate bowl, mix the cumin, paprika, basil and oregano. Pour in the olive oil or melted coconut oil depending which you are using. Add the tomato puree and combine. Add the blended mixture along with the rice wine vinegar and stir until combined.
Preheat the oven to 200 degrees.
Place the hake fillets on to individual pieces of foil before smothering in the paste. Season with salt and pepper and fold the foil over them.
Bake in the oven for around 20 minutes or until cooked.
I served mine on a bed of spinach with roasted cherry tomatoes, grilled courgette, asparagus and basmati rice.