Saturday, September 12, 2015


My husband and I love cooking ! Fridays and Saturday dinners for us is a time to make something out of the ordinary. Off late, our 5 year old has been repeatedly asking for fish… specifically fish without thorns, so that he can eat it all by himself. 

So as we were wondering what to cook for dinner tonight, we decided on pan-fried fillets of fish which take less than 12 minutes to prepare and cook. We added in some steamed vegetables, mashed potatoes with some Harissa Spiced Couscous and VOILA!! A tasty (and healthy) dinner is all ready!

There a few components of this dish that need to be prepared before you fry the Fish. The toughest thing about frying fish is timing so you don’t overcook this delicate, delectable food. Fish fries up fast, so having all of the food you’re serving with it ready in advance is a smart move.

Lets start cookin !


Fish Fillet:
3 fish fillets
50 gms butter
2 tbsp Olive Oil
Freshly crushed Black Pepper
1 tsp Sumac
2 tbsp Flour
Salt to taste

Lemon Garlic Butter Sauce:
50 gms Butter
5 pods Garlic (Minced)
1 lemon wedge
1 tsp Oregano
1 tsp Thyme

Harissa spiced Couscous :
1 cup Couscous
2 tsp Harissa Paste
1 tsp Tahini Dressing
Salt to taste

Other Ingredients:
4 Potatoes (boiled and smoothly mashed)
1 cup Green peas, Sweet Corn mix
Handful of French Beans


Prep all the Ingredients.

Season the Fish Fillets with salt, pepper, Sumac* and Olive Oil.

*Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. It's used in everything from dry rubs, marinades, and dressing. It's great over vegetables, grilled lamb, chicken and fish. Ground sumac also makes a nice, flavorful topping on dips like hummus.**

Dredge, or lightly coat, the fish in a very small amount of flour to ensure an extra crispy finish.

Fry it in a small amount of olive oil. Fish fries up fast, so having all of the food you’re serving with it ready in advance is a smart move.

**TIP: Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or peanut oil would be OK to use as well. **

Perfectly Cooked Fish Fillet.

Lets start with the Sauce.

Wipe out the pan, melt the butter.
Add the Garlic and fry till the garlic is light golden brown in colour.

Add the herbs and take it off the gas.

Slowly add the lemon juice and mix well.

The sauce is now ready to be poured onto the Fish Fillet.

**TIP: it is preferable to prepare the sauce before you fry the Fish Fillets since the fish tends to get cold real fast.**

Separately boil the Green peas, Sweet corn and the French Beans in lightly salted water till they are cooked. Keep aside.

**TIP: Once the veggies are cooked, immerse them in cold water to preserve their original colour. **

Boil and mash the Potatoes. Mix 1 tbsp softened butter and mash till smooth. Also add salt to taste.

To make the Couscous. I have used the same water that was remaining after boiling the veggies.

Once the couscous is cooked, add the Harissa Paste and mix well. Keep aside.

To plate this dish, lay a Fish Fillet on a bed of Mashed Potatoes and veggies.  Pour the Lemon Garlic Butter Sauce on top of it and serve it with a side of Harissa Spiced Couscous. Spread on some Tahini dressing for that added touch of flavour to the couscous.

Enjoyyy !!