Prep 15 mins
Cook 25 mins
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.
- 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
- Heat 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.
- Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
- Add 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.
- Return 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.
- Add the lemon juice and parsley and serve.