Harissa Paste-Glazed Grouper Fillet with Savoy Cabbage

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.