Harissa-crumbed fish with tabouleh and tahini sauce

Serves 4 Starters and mains

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Method

For the garnish
pomegranate molasses micro herbs or flat-leaf parsley sprigs

Preheat the oven to 180°C/350°F/Gas 4. For the tahini sauce, whisk all the ingredients together in a small bowl with 1 tbsp cold water.

For the tabouleh, place the bulgur in a bowl and pour in enough cold water to just cover it. Stand, covered with plastic wrap, until the water is absorbed. Using a fork, fluff it up with 1tbsp of oil and sea salt to taste. Add the tomato, herbs, almonds, preserved lemon and pomegranate seeds and mix well.

Combine 3tbsp oil, lemon juice and pomegranate molasses and season with salt and freshly ground black pepper. Mix well until it forms a dressing. Add the dressing to the tabouleh and stir until it is lightly coated.

For the harissa crust, combine all the ingredients in a bowl. Season the fish fillets with sea salt and freshly ground black pepper, then brush with a little oil. Place the fish, skin-side down, in a nonstick frying pan over medium-high heat and cook for 2-3 minutes or until golden (it may be necessary to hold the fish down with a spatula so it does not curl up while cooking). Remove from the pan and place on a baking tray. Press the harissa crumb mix onto the skin side and bake for 6-8 minutes.

Serve the fish with the tahini sauce, tabouleh and a drizzle of pomegranate molasses. Garnish with micro herbs or a parsley sprig.