Tunisian fish baked in parchment with harissa ( serves 4)

What you need:

4 pieces cod fillet 200 grams

8 – 12 tiger shrimp

1 bulb of fennel

Juice and zest of 1 lemon

Sea salt and freshly ground black pepper

Olive oil "extra virgin"

200 gr natural yoghurt

For the harissa:

5 large red chili peppers

3 cloves of garlic

1 tsp of coriander seeds

2 tsp cumin seeds

1 tsp sea salt

1/3 olive oil "extra virgin"





What to do: For the harissa chopped chili peppers (make it less spicy, remove the seeds and white partitions), along with the peeled garlic. Spices crush in a large mortar. Gradually add in the mortar pepper-garlic mixture, adding a drop of olive oil( this process can be done using the blender – but be sure that harissa is not turned into a puree). Put the prepared sauce into the fabric of sealable container and refrigerate at least 4 hours, better on the day. Shrimp clear from the shell, cut along the "ridge", remove the intestinal vein. Fish and shrimp marinated in olive oil with pepper for 15 minutes... Fennel cut into thick feathers, fry on medium heat in 2 tbsp olive oil to brown stripes. Cut out parchment 4 rectangle 30 x 45 cm to Put in the center of each rectangle 2 – 3 pieces of fennel, a fish, and over 2 – 3 shrimp. Sprinkle with lemon juice and sprinkle a pinch of lemon zest. Connect the edges of two long sides of rectangle over fish and wrap several times. The open ends spinning like a candy wrapper on the candy. Lay out the envelopes with the fish on a baking sheet and bake in a preheated 200C oven for 10 – 12 minutes. Serve immediately with harissa and natural yoghurt, lightly sprinkled with cumin (for those who don't eat spicy, the yogurt will soften the taste of the harissa). 1 serving: calories 431, protein – 44 g, fat – 24,9 g carbohydrates 7,7 g.

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