Soak the fish with the lemon juice and some of the salt 30 minutes, and rinse with water.
Bowl
2
Preheat the oven to 200°C (390°F) and grease a baking pan with the olive oil.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Pat the fish dry well with paper towels and cut diagonal slashes on both sides.
Knife
💡The slashes let the seasoning in and the heat reach the thick flesh near the back, so the fish cooks evenly.
4
Mix the harissa, olive oil, garlic, rest of the salt, paprika, hot paprika, cumin and turmeric and spread the mixture over the fish, inside and out.
5
Place the fish in the greased baking pan.
Baking pan
6
Roast the fish in a hot oven (200°C / 390°F) 30–35 minutes, until the meat is white and falls apart easily.
⚙ Oven roastingOvenBaking pan
💡The fish is done when the flesh near the backbone is white and flakes easily with a fork; a white, opaque eye is another sign.
7
Scatter the herbs on top.
8
Serve immediately with bread.
234calories
26 gprotein
3 gcarbs
13 gfat
● protein 44%● carbs 6%● fat 50%
Per serving (156 g), of 4 servings
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⚖ About the ingredients
Fish: measured in pieces: one ≈ 500 g · 96 kcal per 100 g · More about Fish →
Canola oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Canola oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Turmeric: measured in tsp in this recipe: 1 tsp = 3 g · 312 kcal per 100 g · More about Turmeric →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Harissa: measured in tbsp in this recipe: 1 tbsp = 15 g · 112 kcal per 100 g · More about Harissa →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Hot paprika: measured in tsp in this recipe: 1 tsp = 2.4 g · 282 kcal per 100 g · More about Hot paprika →
Ground cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Ground cumin →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
