PREP TIME 20 mins
COOK TIME 10 mins
4 tablespoons (100g) harissa*
1/3 cup (80ml) lemon juice, plus wedges to serve
4 x 180g skinless blue-eye fillets
1 telegraph cucumber, peeled, deseeded, cut into chunks
3 tomatoes, deseeded, cut into chunks
2 cups watercress sprigs
1 small red onion, sliced
1 cup (160g) kalamata olives
100ml olive oil
2 teaspoons sumac*
1 pita bread round, grilled until crisp
1 Combine harissa and 2 tablespoons lemon juice in ceramic dish. Add fish, turn to coat, then set aside while you make the fattoush.
2 Place cucumber, tomato, watercress, onion and olives in a bowl. Mix 1/3 cup (80ml) oil, sumac and remaining 2 tablespoons lemon juice in a small bowl. Season and set aside while you cook the fish.
3 Heat remaining oil in a large non-stick frypan over medium heat. Cook fish for 3-4 minutes each side or until golden and cooked through.
4 Break pita bread into pieces and toss with salad and dressing. Serve the fish on the salad, with lemon wedges.
* Harissa (a Tunisian chilli paste) and sumac are from selected supermarkets and Middle Eastern shops. Fattoush is a traditional Middle Eastern salad with crisp pita bread.