Trevally is a bit like kingfish, slightly dark and oily but with a flaky texture and good flavour. It is also about half the price of the more expensive fish varieties.
Ingredients
| 5 Tbsp | Extra virgin olive oil |
| 1 large | Red onion, thinly sliced |
| ½ | Preserved lemons, finely diced, peel only |
| 3 cloves | Garlic, finely chopped |
| 1 tsp | Cumin seeds |
| 3 Tbsp | Lemon juice |
| 300 g | Baby silverbeet, placed in a large heatproof bowl, covered with boiling water so it wilts, cooled under cold water, squeezed dry |
| 700 g | Trevally, skinned and boned fillets (Main) |
| 2 Tbsp | Harissa paste |
| 300 g | Plain yoghurt, unsweetened |
| 1 handful | Mint leaves, thinly sliced, plus extra for serving |
| 200 g | Cherry tomatoes, halved |
| 8 large | Lebanese flat bread, I use the Jabal brand (Main) |
| 1 | Lemon, in wedges, for serving |
Directions
- Heat 3 tablespoons of the oil in a frying pan over moderate heat. Add the onion, preserved lemon, garlic, cumin seeds and 1 tablespoon of the lemon juice (this turns the onion bright pink). Fry gently without browning for 10 minutes or until the onion is soft.
- Add the silverbeet, teasing out the leaves so they are not in lumps and gently stir-fry for 5 minutes. Taste and season. Reserve and reheat when needed.
- Put the trevally, harissa and remaining oil in a large bowl and toss the fish so it is evenly coated with the oil and harissa.
- Fry or barbecue until well browned and just cooked through.
- Put the yoghurt, remaining lemon juice and the mint in a bowl, mix well, taste and season with salt.
- Serve the fish on the silverbeet with cherry tomatoes, yoghurt sauce and mint leaves, all wrapped in warm flatbread, with lemon wedges for squeezing.