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Baked Fish with Harissa Gazpacho with Nico Reynolds

Serves: 2Category: FishCourse: MainsMachine: Food ProcessorTotal time (min.): 275
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Looking for a BBQ centrepiece? This wrapped fish gently baked and served on a bed on gazpacho is perfect to spice up your outdoor dining experience. It is fresh, zesty and delicious, perfect to be shared with family and friends.


For the harissa gazpacho:

For the ginger butter:For the fish:



To make the gazpacho:

  1. In the food processor add 2 onions, half cucumber, 1 red pepper, 4 large tomatoes, 4 cloves of garlic, 50ml olive oil, juice from 3 limes, 1 Tbsp harrisa paste, small handful of basil leaves and finally season with salt and pepper. Blitz.
  2. Chill for at least 4 hours but for best result leave for 24 hours.

To make the ginger butter:

  1. In a small bowl mix together softened butter, fresh ginger, juice from lime and pinch of salt and pepper.
To make the fish:
  1. Score the skin of the fish on each side. Stuff the fish with thyme.
  2. Lay the fish on parchment pepper and season with salt and pepper.
  3. Pour over the butter ensuring to coat the entire fish and into the scored flesh.
  4. Cut the squeezed limes into wedges and add to the fish in the parchment.
  5. Wrap the parchment tightly and then wrap again in tin foil.
  6. If you are using a BBQ place the wrapped fish into the coals and bake for 30-35 mins. Or if using and oven bake for the same amount of time.
  7. Pour the gazpacho onto a large serving dish.
  8. Top with the remaining 2 diced tomatoes, 1 chopped red pepper and half a diced cucumber. Garnish with finely sliced fresh basil.
  9. Unwrap the fish and lay it on top.
  10. Serve!

Chef's Note