Chef  Chris Baber

The spicy smokiness of harissa pairs perfectly with the richness of our buttery, fried, pink-and-white fish.

Serves 2

Ingredients

• 2 x Dutch Yellowtail fillets 
• 1 small onion, finely chopped
• 2 x garlic crushed
• 2 x tbsp tomato puree
• 1 tbsp harissa 
• 1 x tin chickpeas
• 10 olives, stones removed
• handful of spinach or kale
• zest and juice of 1 lemon
• small bunch parsley, chopped

Preparation:

• Heat 1 tbsp olive oil in a medium-sized frying pan over medium heat.
• Add the add the onion and garlic. Season with salt, cook for 5-8 minutes until soft.
• Add the tomato puree and harissa. Cook for 1 minute, stirring all the time.
• Add the chickpeas along with the liquid from the tin, olives, and stock. Simmer with the lid off for 10 minutes, then stir in the spinach, juice of lemon, all of the zest, and the parsley.
• For the fish, heat 1 tbsp oil in a small frying pan over medium-high heat.
• Pat the fish dry with kitchen paper. Score the skin several times with a sharp knife.
• Fry skin-side down for around 3 minutes—until crispy. Flip over and cook for another 2-3 minutes, depending on the size of the fish.
• Add the knob of butter along with some thyme. When the butter is forming, use a spoon to baste the fish in the butter. Add a squeeze of lemon. Turn off the heat.
• Divide the chickpeas between serving dishes and top with the fish (skin-side up). Drizzle with olive oil. Serve.