Harissa marinated sea mullet with minted yoghurt
First we blend the dried chili, spices, garlic, roasted red capsicum with olive oil and salt to make the harissa. We then coat the fillets of sea mullet with the harissa paste and allow them to marinate.
For the cooling minted yoghurt we mix fresh chopped mint with Greek yoghurt, lemon juice and garlic.
Sea mullet (skin on), dried chili, capsicum, cumin, coriander, garlic, salt, olive oil.
Minted yoghurt: Greek yoghurt, lemon juice, salt, garlic, mint.
- Small:A generous serve for two adults
This fish goes perfectly with our pearl cous cous salad, coconut rice or a leafy salad with shaved fennel.
For a quick and easy boost of veggies, add vine ripened cherry tomatoes and broccolini to the tray, drizzle with olive oil, sprinkle with sea salt and cook together with the fish.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: this dish contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure this dish is bone and scale-free, please be aware that some may remain and to exercise caution.
Defrost fully before cooking. Remove the fish from the bag.
Preheat the oven (FF) to 240 degrees. Place the fish on a lined baking tray and place in the oven for 12 minutes.
Serve with cous cous or rice and drizzle with minted yoghurt.
For some quick and easy vegetables. Add some vine ripened cherry tomatoes and broccolini to the tray, drizzle with olive oil, sprinkle with sea salt and cook together with the fish.