Oven-Baked Nile Perch With Harissa
By: Beverley Ann D'Cruz
Published: Monday, April 12, 2010 - 1:37am

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

1 Pat the fish fillets dry and marinate with harissa paste, salt and pepper for about half an hour. 2 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. 3 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. 4 Serve the fillets garnished with parsley or coriander with the roasted vegetables on the side and a quarter of lemon.

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.