Crispy harissa fish with baked chips

Main Dish
3 servings
10 min
35 min
Very Easy
An exotic and heart healthy version of fish and chips


Number of serving: 3
3 skinless halibut fish fillets

2 1/4 tbsp harissa paste

1 1/2 tbsp lemon juice

1 1/2 tbsp crushed mesa sunrise flakes or any gf cereal

1 1/2 - 2 tbsp chopped almonds

2 red potato with skin

salt and pepper (and red chili powder) to taste

cooking spray


  • Preheat oven to 450 F. Lightly grease a baking pan with cooking spray; set aside. Mix chopped almonds and mesa sunrise flakes in a small bowl.
  • Coat both sides of fish with lemon juice, salt and black pepper.
    Cover the top of fish with harissa. Spoon almond mixture on each fillet, spread to cover the fish and pat lightly. Spray with oil.
  • Arrange the fish in prepared baking pan.
    Bake the fish for 15 -20 minutes, depending on the thickness of fish.
  • Potato Chips:

    Preheat oven to 450 (which already is). Line a large baking sheet with foil.
    Coat the foil with non stick spray.
  • Arrange the potato slices in a single layer on the baking sheet.
    Coat potato slices with non stick cooking spray.
  • Sprinkle with salt and pepper ( or red chili powder).
    Bake for 15-20 minutes or until the potatoes are browned and crisp.




Instead baking the fish one may poach it and spread harissa or salsa or any other liking dressing. But its a good recipe.

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Response balvinder:

Poaching fish is good but then you can' have that crunch topping which you get in this.

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