Colorful Lunch Salad with Wolffish

Wolffish can be cooked ahead and is equally delicious hot or cold in the salad.


Prep time: 20 minutes

Cook time: 15 minutes

Servings: 2



  • 1 lb Wolffish fillets
  • 1 tbsp Harissa (Moroccan pepper sauce)
  • Salt and pepper to taste


  • ½ cup basil leaves
  • ½ cup mint leaves
  • 1 garlic clove
  • 1 tbsp white wine vinegar
  • ½ lemon, for zest and juice
  • Salt and pepper
  • ¼ cup olive oil

Preparing the salad dressing

  1. Add basil, mint, garlic, vinegar, lemon zest and juice, a pinch of salt and pepper in a blender or food processor and blend while slowly pouring in the oil. Add more salt and pepper to taste.

Preparing the salad

  1. Lettuce of your choice, torn or chopped
  2. 4-6 Radishes, diced
  3. 2 handfuls sugar snap peas, halved lengthwise
  4. ¼ cantaloupe, diced

Baking & serving the wolffish

  1. Preheat the oven to 425°f.
  2. Pat the fish dry and cut into 2-4 pieces. Sprinkle with salt and divide the harissa evenly on top.
  3. Place the fish in a lightly greased oven proof dish and bake for 10 minutes. Salt and pepper to taste when the fish is out of the oven.
  4. Dress your salad to taste (store leftover dressing in an airtight container in the fridge for up to 1 week). Place the fish (hot or cold) on top.