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.
|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|
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- 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.