First posted: May 16, 2013
Spicy Harissa Fish with Lentils
Guess what, I’m posting an actual real recipe, that is actually really not from the TV show. And I am doing this especially for my non-South African blog friends who aren’t able to view any of the TV show content or recipes because of geo-blocking that’s in place on the website. I’ve had a few notes and emails about this causing frustrations for you and I sincerely apologise, it’s part of the deal if we want to get ‘bitten’ overseas and so I hope you’ll bear with me and that we can still be friends?
And allow me to elaborate – we’ve just spent two very happy weeks in Australia for Rob’s beautiful sister Leanne’s wedding. She married a legendary true blue Aussie, Steve, and it makes our hearts very happy to know they’ve found their happily ever after. But between being away in Cape Town for the TV show for 6 weeks, and then in Australia for 2 weeks, I had almost forgotten where the pots and pans lived in my kitchen back home!
Needless to say, I was very happy to find that I could still navigate my way around and produce something that is actually worth eating. This is big bang for your buck stuff, it’s totally healthy, budget friendly, sustainable and, most importantly ridiculous delicious. Nice hey? Bon appetit, fair friends.
Ingredients
Cooks in: Serves:2
- 1 Tbsp olive oil
- 1 Tbsp harissa paste
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp grated fresh ginger
- 1 x 400g tin chopped, peeled tomatoes
- 1 tsp sugar
- 2 sustainable firm white fish fillets (I used hake)
- 1 x 400g tin lentils, drained
- 1 Tbsp chopped fresh parsley and mint, for serving
- Lemon wedges, for serving
- Salt and freshly ground black pepper to taste
What to do
1. Heat the olive oil in a pan over medium-high heat. Add in the harisss paste and onion, and cook until the onions have softened, 2-3 minutes. 2. Add in the garlic and ginger and fry for another minute. Add in the tomatoes and sugar and simmer for 5 minutes. 3. Gently add in the fish fillets, and leave to cook for 10 minutes. Add in the lentils, and continue to cook until the fish is cooked through and the flesh can be easily flaked away with a fork, about 2-3 minutes depending on the size of your fish fillets. 4. Remove from the heat and serve immediately with the fresh herbs and lemon juice. You could also serve with cous cous on the side for a heartier meal.
