A beautiful and authentic recipe which is ideal for the whole family. This recipe is high in protein and packed with flavour.
4 tbsp (100g) harissa
1/3 cup (80ml) lemon juice, plus wedges to serve
4 x 180g skinless blue-eye fillets
1 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 tsp sumac
1 pitta bread round, grilled until crisp
Combine harissa and 2 tbsp lemon juice in ceramic dish. Add fish, turn to coat, then set aside while you make the fattoush.
Place cucumber, tomato, watercress, onion and olives in a bowl. Mix 1/3 cup (80ml) oil, sumac and remaining 2 tbsp lemon juice in a small bowl. Season and set aside while you cook the fish.
Heat remaining oil in a large non-stick frying pan over medium heat. Cook fish for 3-4 minutes each side or until golden and cooked through.
Break pitta bread into pieces and toss with salad and dressing. Serve the fish on the salad with lemon wedges.
Yields 4 servings
Nutritional information (per serving)
Calories - 304kcal
Protein - 34g
Carbs - 22.2g
Fat - 4.7g
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