Harissa and lemon-baked fish and root veg with couscous
serves
4
Harissa and lemon-baked fish and root veg with couscous
“Use mushrooms instead of fish and add them at the same time as the radishes” - Jo Pratt. This is an edited extract from The Flexible Pescatarian by Jo Pratt with photography by Susan Bell. Quarto UK, $39.99.
Ingredients (13)
- 3 tbsp olive oil
- 4 tbsp harissa
- 2 garlic cloves, crushed
- Juice of 1 lemon
- 4 thick fish fillets (ling or blue-eye trevalla)
- 500g Dutch carrots (or Chantenay)
- 2 red onions, cut into wedges
- 200g radishes
- 225g couscous
- 1½ cups (375ml) very hot vegetable stock
- 40g toasted flaked almonds
- Handful mint leaves
- 4 tbsp Greek yoghurt, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat the oven to 200°C. Mix together the oil, 2½ tbs harissa, garlic and half the lemon juice. Season. Use half the mixture to coat the fish and set aside to marinate.
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2.Toss carrots and onion in the remaining harissa mixture and transfer to a roasting tray. Roast for 15 minutes, stirring and turning halfway through.
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3.Add the radishes to the roasting tray, stir to coat and roast for a further 10 minutes.
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4.Place the marinated fish fillets on the vegetables and bake for 15 minutes until cooked through.
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5.Remove the roasting tray from the oven. Place the fish and vegetables on separate platters and keep them warm. Add the couscous to the roasting tray, stir to coat in the baking juices, pour in the hot stock, stir briefly, then cover with foil and leave for 5 minutes.
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6.Fluff up the couscous with a a fork and lightly mix in the roasted vegetables and remaining lemon juice. Scatter with the almonds and mint. Serve with the fish, some extra harissa drizzled over and a spoonful of Greek yoghurt each.
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