by Steenberg Executive Chef Kerry Kilpin
4 x 200g sustainable fish (I like to use Cape Bream) seasoned with salt and pepper
1 x lemon
1 large butternut cubed
10g cumin seeds
Salt and pepper
Pre-heat your oven to 180 degrees Celsius.
In a roasting tray toss your butternut, cumin seeds, salt, pepper, sugar and olive oil.
Roast until cooked and golden in colour.
Chopped chili to taste
200ml sunflower oil
Whisk the harissa, water, chili, honey and squeeze of lemon juice. Gradually add the oil while whisking. Season with salt, pepper and a squeeze of lemon juice.
10g coriander chopped
Mix together and season
Grill the fish with a little oil in a hot pan for about 2 minutes on each side.
Ensure to get a nice good golden colour and crispy skin. Add a squeeze of lemon juice.
Serve the grilled fish on top of the roasted butternut. Drizzle with harissa vinaigrette and coriander yoghurt.