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Harissa snapper with orange, olive and lentil salad

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  • Soy free
  • High in dietary fibre
  • Shellfish free
  • No added sugar
  • Wheat free
  • Nut free
  • Egg free
  • Gluten free
  • Peanut free
  • High in protein
  • Dairy free
  • 3 serves veg or fruit
  • Lactose free

Cooked to perfection, this harissa snapper makes a delicious dinner. Pair it with a fresh-tasting citrus and lentil salad for a mouth-watering main.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes, + 10 mins cooling time
Harissa snapper with orange, olive and lentil salad


  • 2 garlic cloves, crushed
  • 1 tsp cumin seeds
  • 2 tbs olive oil
  • 2 bunches Dutch carrots, trimmed, halved lengthways, or 400g baby carrots, quartered lengthways
  • 2 tsp harissa spice mix
  • 2 Coles Australian Snapper Fillets, halved
  • 2 x 400g cans lentils, rinsed, drained
  • 150g pitted green olives, quartered
  • 4 radishes, thinly sliced
  • 3 navel oranges, peeled, segmented
  • 1 small red onion, thinly sliced
  • 3/4 cup mint leaves

Citrus dressing

  • 1/4 cup (60ml) Coles Australian Extra Virgin Olive Oil
  • 1/2 orange, rind finely grated, juiced
  • 1 lime, rind finely grated, juiced
  • 1 lemon, rind finely grated, juiced
  • 1/2 small garlic clove, crushed

Nutritional information

Per Serve Energy: 2384kJ/570 Cals (27%), Protein: 48g (96%), Fat: 31g (44%), Sat fat: 7g (29%), Carb: 42g (14%), Sugar: 20g (22%), Fibre: 11g (37%), Sodium: 1349mg (67%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line a large baking tray with baking paper. Combine the garlic, cumin and half the oil in a small bowl. Arrange the carrot on lined tray. Brush the carrot with oil mixture and season. Roast for 20-25 mins or until golden and tender. Set aside for 10 mins to cool slightly.
  2. Step 2

    Meanwhile, to make citrus dressing, combine the oil, orange juice, 1 tbs lime juice, 1 tbs lemon juice, orange rind, lime rind, lemon rind and garlic in a screw-top jar. Season. Shake well to combine.
  3. Step 3

    Combine the harissa and remaining oil in a shallow bowl. Add the fish and turn to coat. Season. Heat a large frying pan over medium-high heat. Cook fish for 3 mins each side or until golden and just cooked through.
  4. Step 4

    Combine the lentils, olive, radish, orange, onion and mint in a large bowl. Add carrot and half the dressing and gently toss to coat. Season.
  5. Step 5

    Divide the fish and carrot mixture among serving plates. Drizzle with the remaining dressing to serve.