|45 ml||harissa spice|
|160 ml||fresh chillies — 573|
|1||green chilli — deseeded|
|125 ml||fresh parsley|
|125 ml||fresh basil|
|15 ml||lemon juice|
|100 g||asparagus — thinly sliced|
|for the basil cream:|
|250 ml||sour cream|
|¼ cup||fresh basil|
|salt and freshly ground black pepper|
|500 ml||couscous salad|
|¼||red onion — finely chopped|
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.