Salt-baked fish with harissa paste – Food & Home Magazine

Ingredients

• <h3>Harissa paste</h3>
• 4 red chillies, roughly chopped
• handful fresh flat-leaf parsley,
• roughly chopped
• handful fresh coriander, roughly chopped
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) ground coriander
• 6 garlic cloves, peeled and roughly chopped
• 5ml (1 tsp) Khoisan Sea Salt
• 75ml olive oil
• <h3>Salt-baked fish</h3>
• 1,5kg – 1,6kg whole sustainable fish (we used
• black sea bream/Hottentot), gutted, cleaned
• and scaled
• handful fresh flat-leaf parsley
• 2 lemons, sliced into rounds
• 2kg Khoisan Sea Salt