And Capsicum Salsa

Harissa Fish with Peach Serves 4, Prep and Cook: 25 mins

2 large white peaches

260g jar chargrilled capsicum, drained, cut into 2cm pieces

¼ cup chopped fresh coriander leaves, plus extra sprigs to garnish

4 x 200g skinless, boneless white fish fillets

2 tblsps harissa Middle

Eastern blend

1 Cut peaches in half. Remove and discard stones. Thinly slice. 2 Combine peaches, capsicum and coriander leaves in a bowl. Set aside.

3 Cut each fish fillet in half lengthways. Sprinkle evenly with harissa.

4 Heat an oiled, large, non-stick frying pan over medium heat. Add fish in two batches. Cook for about 3 minutes each side, or until cooked through.

5 Serve fish with salsa and oven-roasted chips (optional). Garnish with coriander sprigs.