Oven-Baked Nile Perch With Harissa
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
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.
Monday, April 12, 2010 - 1:37am