4 filets of thick white fish such as halibut or cod, about 250g each
3 tbsp of Olives Et Al
4 tbsp of Greek yoghurt
1 lemon to squeeze
1) Simply mix the Harissa paste with the yoghurt and the lemon juice. Drop the fish fillets into the marinade and leave for 30 minutes at room temperature.
2) Take a non-stick pan and heat a film of oil to a high temperature. Season the fillets & carefully lay the coated fish into the pan and cook for around 4 minutes on each side. Be careful as they will colour quickly. Turn the heat down if the fish is getting too dark.
3) Remove from the pan and serve alongside a simple tomato, sliced fennel and onion salad.