Preheat oven to 200c/390f. Mix tomato paste with harissa. Spread on barramundi fillets and place in the oven on lined baking tray. Cook for 15 minutes.
Remove fish from oven, top with almond flakes and return to oven – but change the setting to grill. Grill for 2 minutes or until flakes are browned. Keep an eye out and don’t forget about the fish.
Remove from oven and top with parsley!
Harissa* is a North African hot chili pepper paste that comes in a jar. You should be able to get it at most supermarkets or a deli. I always have some in my fridge so it’s a good staple to add to your collection.
Taste the tomato harissa paste before adding it to the barramundi to make sure it’s not too spicy for you!
Don’t have barramundi? Try snapper or sole. Ideally, an oily firm flesh white fish will do the trick.