Harissa kingklip with olives, caperberries and cherry tomatoes

This recipe is so ridiculously easy I'm almost embarrassed to put it up here. That said, there are always those nights when you are stuck for time and need something really quick. This can be done from start to finish in 25 minutes, it still looks good on a plate and it is super-healthy. The recipe uses harissa paste which I absolutely love. Harissa has North African origins and is basically smoked chilli peppers, garlic, cumin and olive oil all blended together. If you can't find it or you don't like one of these ingredients use something like a sundried-tomato paste. The flavours are pretty intense so be a bit careful with it. Also, you don't want to add any salt to the dish. The olives and caperberries will take care of that.

Okay, what you'll need to feed 2 people:

• Two firm, white fish fillets about 2oog each (Kingklip is ideal)
• About 3 tablespoons of harissa paste
• A good handful of caperberries (use normal capers if you have to)
• A good handful of olives, stoned and torn in half
• Olive oil
• Juice of one lemon
• About 150g of cherry tomatoes

Okay, what to do:

1. Preheat the oven to 200 degrees celsius. In a baking tray, place the fish and rub with the harissa paste. Place the caperberries and olives on and around the fish, drizzle with olive oil, season with black pepper and cover with tinfoil.

2. Bake for 5 minutes, remove the tinfoil and add the tomatoes. Bake for a further 15 minutes or until the fish is just cooked. 

3. To serve, place the fish on a plate and pour over some of the juices, the olives, the caperberries and the tomatoes. Add a good squeeze of lemon juice. 

This dish has strong flavours and works best with something simple like a rocket salad or some steamed asparagus/brocolli. Your body will love you for this one. 

Cheers,

Jamie Who