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Libyan spicy fish

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 kg filleted firm white fish, portioned into 4
Sea salt and freshly ground black pepper
Chopped fresh coriander, for sprinkling

For the sauce

6 cloves garlic, crushed
¼ cup olive oil
2 t paprika
1 t harissa
½ t ground coriander
½ t ground cumin
2 T tomato paste
¾ cup water
Sea salt, to taste

Method

Sprinkle the fish with sea salt and set aside while preparing the sauce.
Using a pan large enough to take the fish, fry the garlic in the oil until lightly coloured. Stir in the paprika, harissa, coriander, cumin and tomato paste.
Add the lemon juice, water and a pinch of salt. Simmer for about 5 minutes. Wash the salted fish and pat it dry with paper towel.
Add the fish to the sauce and simmer gently, turning once, for 5 to 10 minutes or until just cooked. Check the seasoning. Sprinkle with chopped coriander.

Cook’s tip: Serve with couscous or even pasta, which was introduced to North Africa by the Italians during the occupation of Libya.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.

Per serving: 1756kJ, 38g protein, 13g fat, 0g carbs

TASTE’s take:
This is such a simple dish, but the balance of flavours makes it special. The fresher the fish, the better the results.

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