Harissa Paste-Glazed Grouper Fillet with Savoy Cabbage
- Chili flakes4 g13 kcal
- Daikon radish2 piece126 kcal
- Grouper fillet257 g236 kcal
- Harissa paste172 ml206 kcal
- Herbes de Provence8 g26 kcal
- Olive oil27 ml239 kcal
- Rigatoni209 g775 kcal
- Savoy cabbage1 head189 kcal
- Sea salt7 g0 kcal
- Shallot1 piece18 kcal
- Sorrel1 bunch23 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Levantine-inspired comfort food: tender grouper fillet paired with savoy cabbage, shallot and daikon radish and rigatoni, finished with sorrel and a hit of chili flakes and herbes de Provence. 1. Pat the grouper fillet dry and season with sea salt, chili flakes and herbes de Provence. 2. Heat olive oil in a heavy pan and braise the grouper fillet until it develops a deep golden crust, about 13 minutes. 3. Add savoy cabbage, shallot and daikon radish to the pan and cook until just tender, stirring in sorrel for fragrance. 4. Cook the rigatoni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of harissa paste before serving hot.