Crispy Harissa-Fish

Spring may be reluctant to make an appearance but this doesn't change the fact that the summer is fast approaching - time to start thinking about the benefits of the "light cuisine".  And if you want to eat more health consciously then it's easiest to stick to meals that were always meant to have a low fat content. Asian cooking comes to mind of course, but the principle is a more general one: instead of achieving taste using butter and cream, try to achieve taste using strong spices instead.

On the menu today: Donna Hay's crispy Harissa-Fish. It's easy to make, takes almost no time to cook and it's pretty healthy on top. Donna Hay serves the fish with lemon couscous, but since I am no big fan of couscous in any form, I have replaced it instead with my chili-ginger carrots and some green asparagus.

Ingredients (serves 2): 

400gr filets of white fish (skin on)

2 tablespoons Harissa paste

1 tablespoon olive oil

1 bunch of green asparagus 

1/2 tablespoon of lemon juice

1-2 tablespoons of olive oil

Preparation: 

1. Wash the fish and dry off. Season with a bit of salt and black pepper and smear the flesh side of the fish with the harissa paste. 

2. Heat 1 tablespoon of olive oil in a pan and fry the fish: 4-5 minutes on the skin-side, 1 minute on the other side. 

3. For the asparagus, cut off the hard ends and chop each asparagus in 3 pieces. Boil in some salt water for a few minutes until they are al dente. Drain and dress with the olive oil, lemon juice and sprinkle with some course sea salt and pepper. 

Recipe adapted from Donna Hay "Fresh, Fast, Simple"