Grilled fish with harissa dressing

Name: Grilled fish with harissa dressing
Cuisine: Australian
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 2 teaspoons Harissa; 40 ml/1¼ fl oz extra-virgin olive oil; 4 whole, plate-size fish (snapper, rouget, whiting etc.), cleaned, scaled and rinsed; 4 whole, plate-size fish (snapper, rouget, whiting etc.), cleaned, scaled and rinsed; 4 whole, plate-size fish (snapper, rouget, whiting etc.), cleaned, scaled and rinsed; 4 whole, plate-size fish (snapper, rouget, whiting etc.), cleaned, scaled and rinsed; vegetable oil, for deep-frying basil leaves; 2 teaspoons lemon juice; ½ cup basil leaves; vegetable oil, for deep-frying basil leaves; 8 lemon slices; 4 sprigs of dill

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

8 lemon slices
4 sprigs of dill
4 whole, plate-size fish (snapper

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

Put 2 lemon slices and 1 sprig of dill in cavity of each fish. Season fish liberally with salt and pepper. Drizzle 30 ml olive oil over fish to prevent sticking during cooking and place fish on a baking tray.
Mix Harissa with the remaining olive oil and the lemon juice.
Heat some vegetable oil in a deep-fryer or saucepan to 180°C/350°F and deep-fry ba