Fish with a sesame, pistachio and harissa crust
Sumac is amazing with fish – giving it a lemony, Middle Eastern taste. This recipe is so easy and quick – perfect for entertaining.
- 1-2 tablespoons sesame seeds black, white or mixture
- 1 tablespoon ground sumac
- ⅓ cup pistachios finely chopped
- 1 teaspoon salt
- 4-6 fresh white fish or salmon fillets skin off
- 4-6 teaspoons harissa I use Culley’s or Julie Le Clerc’s brand, check label if eating gluten free
- 1 teaspoon liquid honey
- extra virgin olive oil for drizzling
- coriander leaves to garnish
Preheat oven to 220°C. Line an oven tray with baking paper.
Mix sesame seeds, sumac, pistachios and salt together.
Lay fish fillets on prepared tray. Spread with harissa paste and drizzle with a little honey. Sprinkle over pistachio mix.
Drizzle with extra virgin olive oil and bake for about 8 minutes until fish is just cooked through.
Serve hot from the oven, garnished with coriander.
Any white fish works great in this recipe, or even salmon. Check out this recipe for harissa – it’s easy to make yourself. Otherwise, the Culley’s or Julie Le Clerc versions are great.
This recipe is part of my Middle East feast spread from the Dec/Jan issue of NADIA magazine. Try it with eggplant, pomegranate, feta and mint Israeli couscous, and honey-roast pumpkin with tahini yoghurt and dukkah.