Harissa Fish Roast

This is a delightful roast for all those fish lovers. I love using fish in recipes as it is quick to cook and is also a source of protein. If you love your roast then this recipe is one to try especially on Christmas day. You will also find my ultimate veggie roast in my recipe collection for vegans and vegetarians

Ingredients
• 1 pack of baby potatoes
• 1 pack of Brussel sprouts
• 1 pack of ready chopped leeks
• 1 pack of carrots
• 2 Sea bass or cod fillets
• Handful of fresh rosemary
• Handful of fresh thyme
• 4 whole garlic cloves
• 2 garlic cloves chopped
• 3 tsp paprika
• 1 tsp maple syrup/honey
• 1 lemon juiced
• 2 tsp harissa paste
• 1/4 cup of sour cream or crème fraiche
• 1-2 tsp chilli sauce

Method
1 Pre heat oven 180 degrees Celsius, gas mark 4.
2 Cut the potatoes in halves, par boil, drain and place on a baking. Marinate with a drizzle of olive oil, salt, pepper, 4 garlic cloves, and a few sprigs of rosemary and thyme.
3 Bake the potatoes in the oven for about 40 minutes, giving the potatoes a shake half way through. Potatoes should be golden and crisp.
4 For the Brussel sprouts remove the outer leaves, boil them in some salted water for 3-4 minutes or steam them until tender.
5 For the the leeks drizzle some olive oil in a pan, add the chopped garlic and sauté, add the leeks along with 1 tsp of paprika and mix. Once the leeks are golden, add the sprouts and pan fry on a medium heat for a few minutes until browned-season well.
6 For the carrots peel and halve or quarter them lengthways, place on a tray and marinate with maple syrup, salt, pepper, few sprigs of rosemary and thyme and 1 tsp paprika. Bake in the oven for about 30-40 minutes until tender. Check halfway through, give the carrots a mix.
7 For the fish place the fish fillets on a baking tray, add the lemon juice, pepper, 1/2 tsp paprika on each fillet and 1 tsp harissa paste on top of each fillet and rub, add a few sprigs of rosemary and thyme and bake in the oven for about 15 minutes.
8 For the sauce add the sour cream into a small gravy jug, add a dash of water along with salt and pepper, add the chilli sauce and whisk until smooth. Add more water if prefer thinner consistency.
9 Serve the fish with roast potatoes, carrots, sprouts and leeks and sauce.