Fish with a sesame, pistachio and harissa crust

Serves: 4-6
Prep: 10 mins
Cooks In: 10 mins

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.

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.


Print Recipe

  • sesame seeds (black, white or mixture) 1-2 tablespoons
  • ground sumac 1 tablespoon
  • pistachios ⅓ cup, finely chopped
  • salt 1 teaspoon
  • fresh white fish or salmon 4-6 fillets, skin off
  • harissa 4-6 teaspoons (I use Culley’s or Julie Le Clerc’s brand, check label if eating gluten free)
  • liquid honey 1 teaspoon
  • extra virgin olive oil for drizzling
  • coriander leaves to garnish


Preheat oven to 220°C. Line an oven tray with baking paper.


  1. Mix sesame seeds, sumac, pistachios and salt together.

  2. Lay fish fillets on prepared tray. Spread with harissa paste and drizzle with a little honey. Sprinkle over pistachio mix.

  3. Drizzle with extra virgin olive oil and bake for about 8 minutes until fish is just cooked through.

  4. Serve hot from the oven, garnished with coriander.