Fish with a sesame, pistachio and harissa crust

Sumac is amazing with fish – giving it a lemony, Middle Eastern taste. This recipe is so easy and quick – perfect for entertaining.
Prep Time 10 minutes
Cook Time 10 minutes
Course Lunch, Main
Servings 4
Dairy Free, Diabetic, Gluten Free


  • 1-2 tablespoons sesame seeds black, white or mixture
  • 1 tablespoon ground sumac
  • cup pistachios finely chopped
  • 1 teaspoon salt
  • 4-6 fresh white fish or salmon fillets skin off
  • 4-6 teaspoons harissa I use Culley’s or Julie Le Clerc’s brand, check label if eating gluten free
  • 1 teaspoon liquid honey
  • extra virgin olive oil for drizzling
  • coriander leaves to garnish


  • Preheat oven to 220°C. Line an oven tray with baking paper.
  • Mix sesame seeds, sumac, pistachios and salt together.
  • Lay fish fillets on prepared tray. Spread with harissa paste and drizzle with a little honey. Sprinkle over pistachio mix.
  • Drizzle with extra virgin olive oil and bake for about 8 minutes until fish is just cooked through.
  • Serve hot from the oven, garnished with coriander.


Any white fish works great in this recipe, or even salmon. Check out this recipe for harissa – it’s easy to make yourself. Otherwise, the Culley’s or Julie Le Clerc versions are great.
This recipe is part of my Middle East feast spread from the Dec/Jan issue of NADIA magazine. Try it with eggplant, pomegranate, feta and mint Israeli couscous, and honey-roast pumpkin with tahini yoghurt and dukkah.