Harissa fish

Ainekset

1 tbsp harissa

2x175g firm white fish, skin on

tzatziki

lemon wedge, to serve

1 cup couscous

1 1/2 cups chicken stock

side salad

Ohjeet

Combine cous cous with chicken stock and cover with a lid or plastic wrap.

To cook fish, spread harissa over the flesh side of the fish.

Heat a non-stick fry pan over medium heat.

Add 1tbsp olive oil to the pan, add the fish, skin side down, and cook for 4-5 minutes or until skin is crisp.

Turn and cook for 1 minute or until fish is just cooked through.

Divide the couscous and fish between serving plates and serve with tzatziki, lemon wedges and salad.

Ravinto

• Annoskoko: 2 servings