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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of