Whole fish with Lemon Harissa
Whole snapper, approx. 600g, cleaned.
2 tbsp olive oil, plus 1tbs extra
2 tbsp Josh and Sue Preserved Lemon Harissa Paste
5-6 vine ripened tomatoes
2 lemons, sliced*
Salt and freshly ground black pepper
Preheat oven to 200°C.
Combine olive oil and lemon harissa in a bowl. Spoon mixture into the fish cavity and add a couple of slices of fresh lemon.
Place lemon slices over the fish and scatter with dill sprigs. Arrange tomatoes in the oven pan around the fish and drizzle with a little extra olive oil, season with salt and freshly ground black pepper.
Roast fish until the skin is crisp and the flush is just cooked through, about 20 minutes.
Check that the fish is cooked by checking the ‘neck’ the flesh should come away easily from the bones. Be careful not to overcook.
Serve with roasted potatoes or steamed rice, roasted tomatoes and extra Lemon Harissa (if you like it a little spicier)
*You may wish to use Josh and Sue Preserved lemons!