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.
- 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.
- 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.