Tip: See how to fillet whole fish like a pro 

Ingredients

4 x 200 g fillets of Fish With A Story

1 lemon

1 large butternut, cubed and roasted

10 g cumin seeds

10 g sugar

salt and pepper

harissa vinaigrette (see below)

coriander yoghurt (see below)

Harissa vinaigrette

50 g harissa

10 ml water

1 tsp honey

chopped chilli, to taste

1 lemon

200 ml sunflower oil

salt

Whisk the harissa, water, chilli, honey, squeeze of lemon juice. Gradually add the oil while whisking. Season with salt, pepper and a squeeze of lemon juice.

Coriander yoghurt

100 ml plain yoghurt

10 g coriander, chopped

salt

Mix together and season.

Method

1. Grill the fish with a little oil in a hot pan for about 2 minutes on each side. Ensure to get a nice golden colour and crispy skin.
   
   
2. Add a squeeze of lemon juice.
   
   
3. Serve the grilled fish on top of the roasted butternut. Drizzle with harissa vinaigrette and coriander yoghurt.