This is an easy and flavorful fish dish that uses harissa, a spicy North African condiment. There is another similar recipe posted, but this one has a few added ingredients that might really change up the flavor. This is good served over couscous.
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- 1/3 cup olive oil
- 4 white fish fillets (cod, snapper, perch, halibut)
- seasoned flour, for dusting
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 13 ounces tomatoes, chopped
- 2 teaspoons harissa (The Essential Harissa)
- 2 bay leaves
- 1 stick cinnamon
- 1 cup kalamata olive
- 1 tablespoon lemon juice
- 2 tablespoons flat leaf parsley, chopped
- 1Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and sauté over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.
- 2Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
- 3Add the chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for 10 minutes, or until the sauce has thickened. Season to taste with salt and pepper.
- 4Return the fish to the pan, add the olives and cover the fish with the sauce. Remove the bay leaves and cinnamon stick and continue cooking for 2 minutes or until fish is cooked through.
- 5Add the lemon juice and parsley and serve.
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Nutritional Facts for Fish Fillets With Harissa and Olives
Serving Size: 1 (272 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 311.9
- Calories from Fat 207
- Total Fat 23.0 g
- Saturated Fat 3.2 g
- Cholesterol 61.6 mg
- Sodium 320.6 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 2.7 g
- Sugars 3.7 g
- Protein 18.4 g
The following items or measurements are not included: