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    Grilled Fish with Harissa and Coriander Potatoes

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    Grilled Fish with Harissa and Coriander Potatoes

    Harissa is a fragrant North African spice paste.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 8


    • 1kg salad potatoes, scrubbed
    • 2-3 tbsp harissa
    • 3 tbsp olive oil
    • 8 pieces white fish, about 150g each
    • 4 cloves garlic, chopped
    • 250g full-fat, plain yogurt
    • Handful of mint leaves, chopped
    • 1 level tbsp ground coriander
    • Salt and freshly ground black pepper


    1. Halve the potatoes. Drop into boiling, salted water and cook for 15 minutes or until tender. Drain and cool. Meanwhile, thin the harissa with 1 tbsp olive oil and spread over the fish.
    2. Heat 2 tbsp olive oil in a non-stick pan, over a medium-high heat. Cook the fish, in batches, for 2-3 minutes each side, or until done.
    3. Mix the garlic, yogurt, mint and coriander. Toss with the potatoes, and season. Divide between the plates, add the fish, and serve.

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