HARISSA-CRUSTED SWORDFISH
Steps:
- Heat broiler. Broil chiles on a foil-lined baking sheet, turning occasionally, until blackened all over, 6-8 minutes. Transfer to a bowl, cover with plastic wrap, and let sit 15 minutes. Peel and set aside.
- Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes. Transfer spices to a blender and let cool. Add preserved lemon peel, garlic, olive oil, tomato paste, and reserved chiles and blend until smooth. Transfer harissa to a small bowl; season with salt and pepper. Set 1/4 cup harissa aside for serving.
- Season swordfish with salt and pepper and place in a large baking dish. Coat with remaining harissa; cover and chill at least 1 hour and up to 1 day.
- Heat vegetable oil in a large nonstick skillet over medium. Working in batches if needed, cook swordfish until cooked through (fish will feel firm when pressed), about 3 minutes per side. Transfer to a platter and serve with reserved harissa.
HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS
This smoky cod dish makes a great midweek meal - it's quick, low calorie and made in just one pan, which saves on washing up
Provided by Cassie Best
Categories Dinner, Fish Course, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.
Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium
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- Toast coriander and cumin seeds in a dry small skillet over medium heat, tossing until fragrant, about 2 minutes. Transfer spices to a blender and let cool. Add preserved lemon peel, garlic, olive oil, tomato paste, and reserved chiles and blend until smooth. Transfer harissa to a small bowl; season with salt and pepper. Set ¼ cup harissa aside for serving.
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- Heat vegetable oil in a large nonstick skillet over medium. Working in batches if needed, cook swordfish until cooked through (fish will feel firm when pressed), about 3 minutes per side. Transfer to a platter and serve with reserved harissa.
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