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.
- 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
- Preheat oven grill to high.
- Cover fish liberally in rose harissa and place on a lined baking tray.
- Cook under hot grill for 10 minutes, or until fish is opaque (salmon may be cooked medium-rare).
- For hommous, combine all ingredients in a food processor and blitz until smooth.
- Serve immediately with salad.
Fish can also be roasted.
If cooking in a frying pan, use less harissa when cooking then add more afterwards.