BAKED SPICED FISH WITH HARISSA ROASTED BABY VEGETABLES
Ingredients
600g pick and mix baby vegetables
3 tablespoons olive oil
2-3 teaspoons harissa (depending on how hot you want it)
grated zest and juice of 1 lemon
25g melted butter
2 cloves garlic, minced
½ cup plain flour
2 teaspoons Farro ground cumin
2 teaspoons Farro ground coriander
2 teaspoons Farro ground fennel
½ teaspoon sweet smoked paprika
600g thick fish fillets
2 cloves garlic, minced
½ cup fish or chicken stock
⅓ cup coriander leaves, chopped
2 tablespoons Pinoli pine nuts toasted
Method
Preheat the oven to 200°C
Toss the vegetables with 1 tablespoon olive oil, harissa and season with salt and pepper. Put onto a baking paper-lined tray and roast for 25-30 mins or until cooked through
Meanwhile put the lemon zest and juice, 1 tablespoon of olive oil and butter in a bowl and the flour and spices in another bowl and season generously with salt and pepper. Dip the pieces of fish in the lemon juice bowl (reserve the juice afterwards) then into the flour bowl
Put the garlic into the lemon bowl. Heat the remaining olive oil in an ovenproof frying pan and fry the fish to get a little colour. Add the lemon juice and stock and put into the oven for 8-10 mins until the fish is cooked through. Add the coriander and pine nuts. Serve with the harissa vegetables and some rice