Complet Poisson

Method

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1. Slash the fish twice on each side, rub with 3 tbsp oil and the salt, and fill the cavities with lemon slices.

   Mark done

2. For the tastira, char the peppers and tomatoes whole in a dry pan or under a grill for 12 minutes until blistered. Peel, deseed and chop them roughly with the garlic.

   Mark done Start 12 min timer

3. Fry the chopped tastira in 4 tbsp oil with the caraway and salt for 6 minutes, until thick and jammy. Keep warm.

   Mark done Start 6 min timer

4. Fry the potato chips in the sunflower oil at 180°C for 8 minutes, until crisp and gold. Drain and salt.

   Mark done Start 8 min timer

5. Grill the fish 6 to 7 minutes a side, until the skin blisters and the flesh pulls cleanly from the bone.

   Mark done Start 6 min timer

6. Assemble each plate: fish in the centre, chips and tastira beside it, olives and a spoonful of harissa on the rim.

   Mark done

7. Serve with tahina and lemon wedges, and eat with your hands and bread.

   Mark done

Chef’s Tips

• Do not skip the tastira. It is what joins the plate together.
• Everything at its own temperature — the salad cold, the rest hot.
• Assemble at the last second.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Khobz tabouna
• Slata tounsia
• Cold beer

Storage & Reheating

Assemble fresh. The tastira keeps 3 days refrigerated and is good on its own with bread.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.