Harissa Fish and Chimichurri Baguette

Cook Time 20 minutes

Servings 2

Ingredients

2 medium baguettes 

2 x 150g fillets of blue eye trevalla, skin on (or any white fish of your choice)

6 oakleaf lettuce leaves 

Mayonnaise, for spreading

1-2 tsp extra virgin olive oil

Salt and pepper

Chimichurri 

1 clove garlic, minced on a fine grater 

1 salad onion, finely chopped

4 sprigs parsley, finely chopped

1 tsp dried oregano

1 long red chilli, finely chopped

2 tbsp red wine vinegar

80ml extra virgin olive oil

Salt and pepper 

Method

Brush the flesh side of fish with harissa and then season the fish all over with salt and oil. 

Heat 1 tablespoon of the oil in a fry pan over a medium heat and fry the fish for 2 - 3 minutes until skin is crisp. Turn fry for a further 30 seconds and then remove and rest. 

For the chimichurri combine all the ingredients together. Season to taste. 

Cut each baguette in half with a serrated knife. Spread a little mayonnaise and arrange lettuce leaves. Break fish up and add fish to baguette, then drizzle over Chimichurri and enjoy!