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Harissa fish with fattoush

Name: Harissa fish with fattoush
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoons (100g) harissa*; 1/3 cup (80ml) 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 (160g) kalamata olives; 100ml olive oil; 2 teaspoons sumac*; 1 pita bread round, grilled until crisp

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Ingredients (11)

4 tablespoons (100g) harissa*
1/3 cup (80ml) 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 (160g) kalamata olives
100ml olive oil
2 teaspoons sumac*
1 pita bread round, grilled until crisp

Method

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.