Sea bream with harissa - here's how this Ottolenghi north African recipe turned out on Saturday night. The recipe came from his book Jerusalem. If ever there was an explosion of flavours in one dish - this has to be it.The spicy hit from the freshly made harissa sparred with the sweetness of the currants and delicate fish. It certainly gave our tastebuds a full body workout.
We served ours with barley couscous. The fish fillets were quite big and the dish was incredibly filling. I would recommend no more than 100g of fish per person.
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