Yellow harissa is less spicy and more aromatic than red harissa. It is especially good with fish and lamb
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 482 |
| Fat | 29.3g |
| Saturates | 5.5g |
| Protein | 21.2g |
| Carbs | 36.6g |
| Sugars | 0.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHeat the grill to the highest setting.
Core and seed the capsicums and pepper and lay them on a baking tray.
Grill until blackened and soft. Place in a bowl, cover with cling film and leave for 5 minutes. Peel off the blackened skin and discard.
Peel and grate the garlic.
Put the capsicums, pepper, garlic, dry spices and salt in a food processor and blitz to a smooth paste. With the motor running, stream in the oil and process just until the mixture becomes smooth and emulsified.
Halve the baby potatoes and tomatoes.
Debone the fish fillets.
Arrange the fish fillets, potatoes and tomatoes on a baking sheet. Spread the harissa over and roast in the preheated oven at 200°C, gas mark 6, until golden and cooked through – approx. 20 minutes.
Garnish with the micro-greens and serve.
