Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES
Take a whole fish that has been gutted and scaled, score it a couple of times then smear generously with the green harissa.
Place on a baking tray and bake at 180°C until the flesh is just cooked. This will depend on the size of the fish. A 1.5kg snapper will take around 20–25 minutes.
Green Harissa Paste
Like a jar of pesto, having a jar of this vibrant green harissa paste in the fridge gives you a multitude of options. Marinade meat, fish and vegetables before baking; drizzle over roasted cauliflower; mix with yoghurt to make a dressing …
2 tbsp cumin seeds
1 tbsp coriander seeds
2 pickled jalapenos, seeded and chopped
1 spring onion, roughly chopped
1 garlic clove
1 cup Italian parsley
1 cup fresh coriander
¼ cup lemon juice
1 tsp salt
½ cup olive oil
Toast the cumin and coriander seeds in a dry pan until they begin to pop. Place these and the remainder of ingredients, except the olive oil, in the blender and process. With the motor running, add the oil. You should end up with a smooth, vibrant green puree. Store in an airtight jar for around two weeks.