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Jamie Oliver’s Moroccan Fish – Revisited

 

I was going over some recipes from posts from the past. Here’s a great Jamie Oliver recipe from his 15 Minute Meals. I thought I’d blog it again as it’s fairly easy to prepare. The fish is served with couscous and a lovely Middle Eastern style salsa, and a pungent sauce of yogurt with harissa on the side. Although it’s a simple dish, it does take a little longer than 15 minutes to prepare…

Some wonderful Middle Eastern flavours, with a heady mix of fiery hot harissa, sweet pomegranate and apricot, tart preserved lemon and cool yoghurt.
Jamie uses bream. I’m not sure if bream in the UK is the same fish as in Australia. I used yellow tail bream which looked perfect for the recipe. Jamie’s recipe calls for whole fish, heads and tails removed, but obviously still on the bone. I would recommend fish fillets, preferably with the skin on, if you don’t like picking out the bones.

Ingredients
Salsa
1/2-1 preserved lemon (be careful that the brand you choose isn’t too bitter – if possible make your own)
A handful of dried apricots
A couple of strips of preserved red pepper
1/2 bunch flat leaf parsley
1 pomegranate
Fish
2 whole bream, heads and tails removed, scaled and gutted OR 4 fish fillets of choice, preferably skin on
Rock salt and black pepper
1 tablespoon olive oil
2 spring onions
A few sprigs of thyme
1 teaspoon or to taste of harissa
3-6 saffron threads covered with 100 mls boiling water and left to infuse for a couple of minutes
Couscous
1 cup couscous
2 cups boiling water
1 teaspoon butter
Salt to taste
To serve
1/2 cup fat free yoghurt
A  handful of pistachios

Method
To make the salsa, blitz the lemon, apricots, peppers and the parsley in a food processor until well blended. Transfer to a bowl and squeeze in the juice of half the pomegranate. Mix, season to taste.
For the fish: score the the fish in a crisscross fashion on both sides, down to the bone if using whole fish rather than fillets. Season all over with rock salt and black pepper. Heat the oil in a heavy bottomed frying pan and add the fish, cook over medium high heat for 3 minutes each side for whole fish, 2 minutes for fillets.
Add finely sliced spring onions, thyme sprigs, harissa to taste and saffron threads and their soaking water. Scrunch up and wet a sheet of greaseproof paper and tuck it around the fish. Cook on low heat for the time it takes to prepare the couscous or until the liquid is half evaporated from the frying pan.
To make the couscous, add couscous to the boiling water in a small saucepan. Add salt, cover and stand for about 3 minutes or until the liquid is absorbed. Stir in the butter, fluffing up the couscous as you stir.

To serve:
Pile the couscous onto a serving platter and spoon the salsa over the couscous. Lay the fish on top, spoon over some of the pan juices, and scatter over the pistachios. Hold the other pomegranate half in your hand and bash it with a spoon to release the seeds and juice. Serve with a bowl of yoghurt on the side with a little harissa swirled through for a pretty colour.

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