Tender fish fillets smeared in a simple marinade of lime juice and salt, seared golden and bathed in a creamy sauce. Baked this lovely to a lip-smacking perfection. Marinate fish fillets and keep for ...
Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too.
Bake in the oven for 30 minutes ... lash the lot into the jug and blend with the sunflower oil. Ensure that your fish has no skin left on it and then toss the fish chunks in the green paste ...
Season the fish to taste, spread with the harissa paste and top with lemon slices. Bake for 15 minutes, or until the fish is just cooked. Steam the broccoli until cooked to your liking.
The pasta and white sauce can be made in advance and stored in separate containers (see How to make white sauce) in the fridge, making the dish quick to pull together and bake later in the week.