Tip: 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 & pepper
harissa vinaigrette
coriander yoghurt

For the 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.

For the 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.