METHOD:

MARINADE

First marinate the Aquna. Combine 1 tablespoon of harissa, orange zest, the cumin and ½ teaspoon of salt in a bowl and rub the mix all over the Aquna and marinate for an hour or so.

MINT SYRUP

Combine the white vinegar and sugar in a saucepan, bring to boil and simmer till reduced by a third to form a light syrup that coats the back of a spoon. Remove from the heat, add the sprigs of mint, and set aside to cool. Once cool, strain through a sieve and discard the mint.
Tip: This dressing keeps well in the refrigerator for a couple of weeks and can be made well in advance till you need it.

TO COOK THE FISH

Dust the Aquna with a little flour, heat a wide fry pan with olive oil over medium heat. Place the Aquna skin-side down and cook until golden brown and the skin begins to crisp. Turn and cook for a further 2 minutes. Remove from the fry pan, leave the oil in the pan and add the onions. Stir as you cook for about 8 to 10 minutes till the onions are golden in colour.

Add the remaining harissa, vinegar, cinnamon, ½ teaspoon of salt and a good grind of black pepper. Add 200ml water and simmer the sauce gently for 10 to 15 minutes, until thickened.

Add the honey and the orange juice into the pan, as well as the currants, and simmer for a couple of minutes. Add salt and pepper to taste. Return the Aquna to the pan skin-side up, spoon the sauce over the Aquna and leave them to warm up and cook through 3 to 5 minutes. If the sauce is very thick, you can adjust by adding a little extra water.

Serve warm and sprinkle with the coriander or parsley.

Arrange the gem lettuce on a serving platter and drizzle over the minted syrup. Serve immediately.

PREP: 15 – 20 MINUTES
COOK: 30- 45 MINUTES
DIFFICULTY: MEDIUM
SERVES: 4