• Salt-baked fish with harissa paste

    Serves: 2 - 4
    Cooking Time: 1 hr


    • Harissa paste

    • 4 red chillies, roughly chopped
    • handful fresh flat-leaf parsley,
    • roughly chopped
    • handful fresh coriander, roughly chopped
    • 5ml (1 tsp) ground cumin
    • 5ml (1 tsp) ground coriander
    • 6 garlic cloves, peeled and roughly chopped
    • 5ml (1 tsp) Khoisan Sea Salt
    • 75ml olive oil
    • Salt-baked fish

    • 1,5kg – 1,6kg whole sustainable fish (we used
    • black sea bream/Hottentot), gutted, cleaned
    • and scaled
    • handful fresh flat-leaf parsley
    • 2 lemons, sliced into rounds
    • 2kg Khoisan Sea Salt



    Preheat the oven to 200°C. For the harissa paste, place all of the ingredients in a pestle and mortar and smash together to form a paste. Alternatively, use a stick blender and blitz to a rough paste.


    For the fish, stuff the cavity with the parsley, lemon slices and harissa paste. Place on a baking tray atop a layer of Khoisan Sea Salt (use half of the 2kg) and cover the top with the remaining 1kg salt – this process seals in the moisture of the fish. Place the tray in the oven and bake, 45 minutes.


    3 Remove from oven and allow to cool, 10 minutes. Remove the fish from the salt and place it in another dish to serve. (You can serve it in the same dish, but it is easy for the salt to fall into the flesh.)