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Harissa-spiced fish with couscous and asparagus salsa verde


Harissa spiced fish with couscous and salsa verde

Ingredients 20
Servings 4
Time 30 mins

Ingredients

  • For the fish:
  • 45
    ml
    Harissa spice
  • 4
    portions hake
  • For the salsa verde:
  • 160
    ml
    olive oil
  • 1
    fat clove of garlic
  • 1
    green chilli - deseeded
  • 125
    ml
    parsley
  • 125
    ml
    basil
  • 15
    ml
    capers
  • 15
    ml
    lemon juice
  • 100
    g
    green asparagus - thinly sliced
  • For the basil cream:
  • 250
    ml
    sour cream
  • ¼
    cup
    basil leaves
  • salt and pepper
  • To serve:
  • 500
    ml
    couscous salad
  • ¼
    red onion - finely chopped
  • handful
    basil leaves
 

Method

20 mins
 

For the fish, sprinkle the Harissa spice over the fish, covering both sides of each fillet.


Cook the fish on a braai grid, over medium coals, for 10 mins.


Turn the fillets over and cook for a further 6-8 mins until firm and cooked through.


For the salsa verde, combine the oil, garlic, chili, parsley, basil, capers and lemon juice in a food processor and blend until fine.


Stir in the asparagus and season to taste.


For the basil cream, combine all of the ingredients in a food processor and blend until smooth.


Season it to taste.


To serve, spoon the couscous salad onto the serving dishes and top it off with the fish.


Scatter the red onions and basil on top.


Serve it with the salsa verde and basil cream on the side.


TIP:
The hake can easily be replaced with a firm fish of your choice such as yellowtail, snoek or kingklip.

 

Read more on: festive  |  fish  |  food24 recipes  |  christmas
 

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