Harissa fish with fattoush

Готовим Fish Harissa fish with fattoush

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Lables: Low carb Lower gi Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Combine harissa and 2 tablespoons lemon juice in ceramic dish. Add fish, turn to coat, then set aside while you make the fattoush.
  2. Place cucumber, tomato, watercress, onion and olives in a bowl. Mix 1/3 cup (80ml) oil, sumac and remaining 2 tablespoons lemon juice in a small bowl. Season and set aside while you cook the fish.
  3. Heat remaining oil in a large non-stick frypan over medium heat. Cook fish for 3-4 minutes each side or until golden and cooked through.
  4. Break pita bread into pieces and toss with salad and dressing. Serve the fish on the salad, with lemon wedges.

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4 tbsp harissa*
1/3 cup lemon juice, plus wedges to serve
4 x 180g skinless blue-eye fillets
1 telegraph cucumber, peeled, deseeded, cut into chunks
3 tomatoes, deseeded, cut into chunks
2 cups watercress sprigs
1 small red onion, sliced
1 cup kalamata olives
100ml olive oil
2 tsp sumac*
1 pita bread round, grilled until crisp

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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