Harissa-baked sea mullet
serves
4
Fast, flavourful and family-friendly.
Ingredients (12)
- 250g pearl couscous
- 1 tsp each toasted ground coriander & cumin
- 1 small green apple, shaved (we used a mandoline)
- 1 small red onion, shaved (we used a mandoline)
- 2 baby fennel bulbs, trimmed, shaved (we used a mandoline)
- 40g picked watercress
- 4 x large (200g each) sea mullet fillets, (skin on), pin-boned
- 1/3 cup (100g) harissa paste
- Natural yoghurt, to serve
Dressing
- 100g pickled eggplant
- 1/3 cup (80ml) lemon juice
- 1/2 cup (125ml) extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Bring a medium saucepan of salted water to the boil. Add couscous, return to the boil, then reduce heat to medium and simmer for 8-10 minutes until couscous is just cooked. Drain and rinse under cold water then transfer to a large bowl. Add the spices, apple, onion, fennel and watercress. Set aside until ready to serve.
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2.Preheat oven to 240°C. Grease a large oven tray and line with baking paper. Place mullet skin-side down on prepared tray. Brush mullet thickly with harissa (about 1 tbs for each fillet) and season liberally. Bake for 12-15 minutes until cooked. Stand for 5 minutes before serving.
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3.For the dressing, place pickled eggplant and 2 tbs hot water in a medium bowl and whisk until combined. Gradually whisk in lemon juice then the oil. Season to taste. Add half of the dressing to the couscous, season to taste and toss well to combine.
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4.Divide couscous among plates and top with baked mullet. Drizzle with remaining dressing and serve with yoghurt alongside.
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