The quantities provided above are averages only.
1 sachet(s)
Harissa Paste
240 grams
Basa
75 grams
Yoghurt
1 pack(s)
Cannellini Beans
40 grams
Salad Leaves
1 unit(s)
Lemon
1 unit(s)
Cucumber
½ sachet(s)
Mustard
2 unit(s)
Garlic
2 unit(s)
Ciabatta
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Place a pan over medium-high heat with a drizzle of oil. Pat the basa dry with kitchen paper and season with salt and pepper.
Once hot, lay the fillets in the pan and coat with half the harissa paste and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Peel and grate the garlic (or use a garlic press). Place another pan over medium-high heat with a drizzle of oil and knob of butter. Fry the garlic for 30 secs. Halve the ciabatta and press the cut side into the garlic oil, and fry for 3-4 mins per side.
Meanwhile, drain and rinse the cannellini beans in a sieve.
Zest and quarter the lemon.
Trim and quarter the radish.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Mix the remaining harissa paste with the yoghurt, lemon zest, half the mustard (per 2P) and a squeeze of lemon juice.
Toss the beans, radish, cucumber and salad leaves with half the yoghurt dressing and a good drizzle of oil. Season to taste with salt and pepper.
Arrange the salad in bowls and top with the fish and then drizzle over the remaining dressing. Serve the garlic ciabatta and remaining lemon quarters by the side.