I know that I will repeat myself for a hundredth time if I say that I just love all Jamie Oliver's recipes. And I was more than excited to hear about his new culinary series 'Jamie Does' and most probably was one of the first people who pre-ordered his new book 'Jamie Does'. I even managed to make my husband involved and excited about Jamie Oliver's cooking style and of course we watched his shows together. After watching the first two parts ( Marocco and Spain), my husbands even said that we have to write him a letter and invite him to Turkey! And a real Turkish hospitality showed up 'He can stay with us!' :) :) :) Oh yes, if it was so easy to bring Jamie Oliver to Turkey... If he really had nothing to do... But if he ever takes time to explore Turkish cuisine, I'll be the first 'stalker'... :D Joking...
Anyway, I received 'Jamie Does' only two days ago and the day later, I made this fish. It may be not the best looking dish, but that's the thing with African- Arabic dishes - they don't look nice but taste wonderful! I used the Black Sea salmon and it added extra bonus to my taste buds. A combination of spices really worked together, though I always try to be careful with cumin as if you put too much it will add a bit of a smelly flavour. But this time it was a Marroccan party in my house. By the way, if you decide to make it, think if you can get preserved lemons in your local shops, if not, make it yourself a few weeks in advance. I'll write the recipe later!
What we need:
2 small courgettes
a small bunch of coriander
1 preserved lemon
a pinch of ground cumin
1 teaspoon of sweet paprika
1 teaspoon of ground ginger
2 teaspoons of harissa ( I used chilli oil)
salt and pepper
500-600gr fish or 2 smaller fish, scaled, fins cut off, cavity cut open, cleaned
a large handful of raw peeled prawns
What we have to do:
1. Cook vermicelli in a salted water until al dente. Drain and rinse in cold water and leave it to cool.
2. In a large bowl grate courgetter, add chopped tomatoes, coriander and lemon, some cumin, sweet paprika, ground ginger, and 1 teaspoon of harissa. Mix it and leave aside.
3. Place the fish on a chopping board and score the skin every 2 cm on boths sides at a slight angle, using a sharp knife. Sprinkle over salt, some more cumin, sweet paprika and ground ginger. Mix 1 teaspoon of harissa with olive oil and rub into fish.
4. Spoon two thirds of your vermicelli filling into a large baking tray, making a bed for the fish, and put the fish on the top. Stir the prawns into the remaining vermicelli and spoon this into the cavity of your fish. Drizzle over a little olive oil and put into a pre-heated oven ( 200C) for around 25 minutes ( depends on the size of your fish), until the fish is crisp on the side and cooked through.
5. Serve fish meat on a plate with a spoonful of vermicelli filling, and some green salad. Enjoy!