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Rose Harissa Mackerel with Beetroot Hommous

Rose harissa has become a very popular version of Middle Eastern harissa, with a slightly milder chilli heat (while still packing a punch) and a lovely subtle aroma of rose. Most rose harissas are only available as a paste, which generally means added preservatives and stabilisers. Our dry blend can be mixed with water and olive oil to create a paste in seconds. We think the bold flavours go perfectly with a rich, oily fish such as mackerel, and have added a lovely beetroot-sweet hommous and fresh leaves for a perfectly balanced, simple and healthy dish.

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 Serves 1x
Category: Seafood
Cuisine: Middle Eastern
Diet: Gluten Free
Scale

Ingredients

  • 4 whole mackerel, butterflied (backbone removed) or salmon fillets
  • 2 tbsp Herbie’s Rose Harissa, mixed with 4 tbsp water and 2 tbsp olive oil
  • Green salad leaves, dressed in lemon juice and olive oil, to serve
  • beetroot hommous:
  • 1 400g tin chickpeas, drained
  • 250g cooked beetroot
  • 1 clove garlic, crushed
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 1 tsp salt

Instructions

  1. Preheat oven grill to high.
  2. Cover fish liberally in rose harissa and place on a lined baking tray.
  3. Cook under hot grill for 10 minutes, or until fish is opaque (salmon may be cooked medium-rare).
  4. For hommous, combine all ingredients in a food processor and blitz until smooth.
  5. Serve immediately with salad.

Notes

Fish can also be roasted.
If cooking in a frying pan, use less harissa when cooking then add more afterwards.

Print Recipe
Nutritional Information
Calories 372
Sugar 6.3g
Sodium 1.7g
Fat 22g
Saturated Fat 4.6g
Carbohydrates 17g
Fiber 6g
Protein 24g

 

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