You need to prepare this deliciously spicy fish dish at least 8 hours before but the trade-off is a no-effort main course that you can pop in the oven to cook just ten minutes before you want to serve dinner. All you’ll need to do is prepare a green salad or steam some green vegetables.

Serves: 8
Prep: 10 minutes

Cook: 10 minutes

Ingredients:

8 salmon fillets

6 small cloves of garlic, finely chopped

4 heaped serving spoons of harissa (check how spicy yours is and adjust accordingly)

1 tbsp turmeric

1 tbsp sweet paprika

8 tbsp sunflower oil

400g chopped tomatoes

400g long grain rice washed and drained

100g fresh coriander (or parsley) leaves

Salt and pepper

Method:

• Rinse the salmon fillets and pat dry. Set aside.
• To prepare the sauce: mix the chopped garlic, chopped tomatoes, harissa, salt, spices and oil. Season to taste.
• In a large oven proof high sided serving dish large enough to hold all the ingredients (plus 500ml water) place the rice, salmon and tomato mixture. Mix gently to combine. Top with the salmon fillets and stir serving oven tray together with the rice and the sauce; mix well.
• Cover with cling film and refrigerate for a minimum of 8 hours or overnight.
• When you are ready to serve it, preheat your oven to 180°C (fan) and when the oven is hot, cook the salmon and rice for 10 minutes.
• Serve topped with roughly chopped fresh coriander or parsley.

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