Harissa Fish Goujon Lettuce Cups
Harissa Fish Goujon Lettuce Cups



  • 700g carrot batons
  • 2 tsp cumin seeds
  • 1.5 tbsp olive oil
  • 1 tbsp harissa
  • 2 beaten eggs
  • 4 lemon sole fillets, cut into thick strips
  • 85g seasoned breadcrumbs
  • 1 tbsp tahini
  • 1 lemon, juice only
  • 16 Baby Gem lettuce leaves
  • 4 sliced spring onions
  • Preheat the oven to 220C. Toss the carrots in the cumin seeds, oil and seasoning, and bake on a baking tray for 30 mins. Meanwhile, stir the harissa into the beaten egg and tip in the sliced fish strips. Stir to coat, then coat each fish strip in breadcrumbs. Bake in the oven for 10-12 mins or until golden and crisp.
  • Mix the tahini with some seasoning, then stir in the lemon juice to make a dressing. Divide the lettuce leaves between four plates and fill with the fish goujons and roasted carrots. Finish with some spring onions and the tahini dressing, and serve.
30 mins
4 serving

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