Fillets of flavour
  |  First Published: July 2003

These two recipes are delicious with all types of fish, from the stronger flavoured mackerel to the estuary trinity of bream, flathead and whiting.

The first recipe – fish cooked with a spicy Moroccan flavour – allows the wonderful flavour of the fish to come through while the spices give the fish a bit of an attitude! The second recipe – fillets of fish coated with a crunchy citrus flavoured topping – is very simple in flavour and easy to prepare.

Fish fillets with Moroccan spices

Harissa is a rich, red spicy paste that is readily available in most supermarkets and larger delis.


2 fillets fish per person

2 tbs chopped fresh coriander leaves

2 tbs chopped fresh parsley

2 cloves crushed garlic

1 tsp salt

2 tsp ground cumin

generous pinch cayenne

2 tsp harissa paste

4 tbs olive oil

2 tbs lime juice


• Mix all the ingredients together well, and then rub the mixture into the flesh of the fish fillets. Place the fillets in a glass dish and cover with any remaining spicy mixture. Leave the fillets to absorb the flavours of the spice mixture for approximately one hour.

• While the fish is soaking up all the beautiful flavours, turn your oven to a moderate heat. When you’re ready to cook the fish, wrap each fillet loosely in foil and bake for about ten minutes, depending on the thickness of the fillets.

• Unwrap the fish and serve with steamed cous cous, or just attack it with your fingers and a good appetite!

Crunchy flathead

So easy, so delicious!


1-2 fillets fish per person

1 cup stale breadcrumbs

1 clove crushed garlic

4 tbs chopped parsley

zest of half a lemon

2 tbs very cold butter


• Preheat your oven to a moderate heat.

• Place the topping ingredients in a food processor and mix until just combined.

• Put the topping mixture in a baking tray in a moderate oven for 15 minutes, shaking occasionally. An alternative is to pop the mixture under the grill, but you’ll have to keep a careful eye on it or it might burn.

• While the topping is browning and crisping, grill the fillets of fish until just cooked. Sprinkle the fish fillets with the topping and serve with crunchy golden potato chips.

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