Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel

Name: Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 tbsp extra virgin olive oil, plus extra to drizzle; 1 fennel bulb, diced, fronds reserved; 4 garlic cloves, roughly chopped; 1 tsp fennel seeds; 1 tbsp harissa; 50ml dry white wine or vermouth; 400g cherry tomatoes; 3 strips lemon peel; 4 x 125g Murray cod fillets*, skinless and pin-boned; salt, to taste

Julia Busuttil Nishimura

February 23, 2024

Fish with tomatoes, harissa and fennel.William Meppem

easyTime:30 mins - 1 hourServes:4

This is one of my go-to dinners during the week; it’s quick, nourishing and versatile. Sometimes I use prawns instead of fish and I’ll often add some canned chickpeas or lentils – or a handful of baby spinach – at the last moment. The harissa adds spice and warmth to the dish, but can be left out if you don’t want the heat.

Ingredients

2 tbsp extra virgin olive oil, plus extra to drizzle
1 fennel bulb, diced, fronds reserved
4 garlic cloves, roughly chopped
1 tsp fennel seeds
1 tbsp harissa
50ml dry white wine or vermouth
400g cherry tomatoes
3 strips lemon peel
4 x 125g Murray cod fillets*, skinless and pin-boned
salt, to taste

To serve

plain, full-fat yoghurt
coriander leaves, roughly chopped
toasted pine nuts
lemon wedges

Method

Step 1
In a deep frying pan, warm the olive oil over a medium heat. Add the fennel and cook for 6-8 minutes, or until beginning to soften and colour.
Step 2
Add the garlic, fennel seeds and harissa and stir to coat the fennel, cooking for 1-2 minutes. Pour in the wine or vermouth and deglaze the pan, scraping the bottom with a wooden spoon to release anything stuck to the base.
Step 3
Add the cherry tomatoes and then cook for 8-10 minutes or until they start to collapse. Add the lemon peel and pour in 400ml of water. Season to taste. Simmer for 2-3 minutes to reduce slightly.
Step 4
Reduce the heat to low-medium and nestle the fish into the brothy tomatoes. Cook for 3-4 minutes uncovered. Cover with a tight-fitting lid and cook for a further 3-4 minutes or until the fish is just cooked through. Season to taste.
Step 5
Top the fish with the yoghurt, coriander leaves, reserved fennel fronds, toasted pine nuts and a good drizzle of olive oil. Serve with lemon wedges.