Oven Baked Fish With Spicy Harissa

Ingredients list for Oven Baked Fish With Spicy Harissa

• 2 Pomfret
• 1 medium Yellow capsicum seeded and chopped
• 1 medium Green capsicum seeded and chopped
• 1 medium Red capsicum seeded and chopped
• 10 French beans chopped
• 1 medium Carrot sliced
• 1 medium Onion diced
• 10 cloves Garlic peeled
• 4-5 Babycorns sliced diagonally
• 1 Lemon thinly sliced
• 2 tablespoons Olive oil
• FOR HARISSA PASTE
• Whole dry red chillies seeded and soaked
• 1 teaspoon Coriander seeds
• 1/2 teaspoon Caraway seeds (shahi jeera)
• 1/2 teaspoon Carom seeds (ajwain)
• to taste Salt
• 1 small Onion chopped

Method

1. Place yellow capsicum, green capsicum, red capsicum, French beans, carrot and onion in a baking dish. Add the garlic cloves and babycorns. Place lemon slices on top. Put the red chillies in a mixer. Add coriander seeds, caraway seeds, carom seeds, salt, onion and a little water and grind to a smooth paste. Preheat the oven to 200°C - 225°C. Slit the pomfret from one side without cutting through. Turn the pomfret over and slit it from the opposite side without cutting through.
2. This will create a pocket on either side. Put some of the ground paste in these pockets. Add some of the remaining paste to the vegetables in the baking dish. Sprinkle some salt and one tablespoon of olive oil. Place the stuffed fish over the vegetables. Sprinkle the remaining olive oil over the fish and smear the remaining ground paste on the top. Cover the dish with aluminium foil and place it in the preheated oven. Bake for thirty to thirty five minutes. Serve hot.

Nutrition Info