Libyan spicy fish

Libyan spicy fish

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  • 4
  • Easy
  • Carb Conscious Fat conscious Health conscious Pescatarian
  • 15 minutes
  • 15 minutes
  • Joostenberg Chenin Blanc-Viognier 2006


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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