Oven-Baked Nile Perch With Harissa

Photo: Beverley Ann D'Cruz

Ingredients

2 larges nile perch fillets (or any white firm fleshed fish like tila

1 tablespoon harissa paste

1/2 lemon, cut into quarters

1 carton cherry tomatoes, sliced half

1 courgette (zucchini), cut into slices

1 large white onion, sliced thickly

olive oil

salt and pepper to taste

parsley and or fresh coriander for garnish

Preparation

Pat the fish fillets dry and marinate with harissa paste, salt and pepper for about half an hour.

Heat the oven to 400°F. In a baking tray combine the tomatoes, courgette and onion. Season with salt and pepper and some olive oil to prevent it from sticking to the pan.

Place the fish fillets on top of the vegetables and bake in the oven for about half an hour until fish is cooked through and flakes easily with a fork.

Serve the fillets garnished with parsley or coriander with the roasted vegetables on the side and a quarter of lemon.

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About

Harissa paste is easily available in most supermarkets and is preserved in canned or tube form. It is believed to have originated in Tunisia and is a blend of olive oil, caraway, coriander, cumin, garlic and chillies.