Recipe by Nasseh
This attractive, spicy fish dish is very popular in Tunisia. Small cubes of salted eggplant can be substituted for the zucchini.
Top Review by Michelle_My_Belle
This was the first fish dish I've ever tried to pass off onto the family. I must say I was pleasantly surprised with how good it really was. I followed the recipe exactly except to omit the harissa since kids would be eating. Served with a side of recipe #314462 which tasted GREAT dipped in the tomato sauce. Even tho I'd be more likely to use chicken next time, the recipe is still a keeper!
- 4 fish fillets (flounder or sole)
- salt & pepper
- 2 lemons
- 1⁄2 cup flour
- 1⁄2 cup breadcrumbs
- 1⁄2 teaspoon paprika
- 1⁄4 cup olive oil
- 3 zucchini, about 5 inches long
- 1⁄2 cup onion, chopped
- 2 cups canned tomato sauce
- 1⁄2-1 teaspoon harissa (depends on how spicy you want it)
- 1⁄2 teaspoon garlic, finely chopped
- 1⁄4-1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 egg, beaten
- canola oil, for frying
Directions See How It's Made
- Wash & dry the fish fillets, season with salt & pepper then sprinkle with the juice of 1 lemon, set aside. Mix the flour, bread crumbs, & paprika together in a bowl.
- Peel the zucchini & slice into 1/4 inch thick rounds. Heat the olive oil in a frying pan. Coat the zucchini with the flour mixture then fry on both sides until brown. Place on a plate covered with paper towels to remove excess oil.
- In the same oil cook the onion until soft. Add the tomato sauce, harissa, garlic, salt & pepper. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Add the juice of the remaining lemon to the tomato sauce.
- While that is cooking heat 1/2 inch of canola oil in a skillet. Dip the fish fillets in the flour mixture, beaten egg, & in flour mixture again. Fry in the hot oil until the fish is done, should be flaky. Drain on paper towels.
- Place the fish & zucchini in a shallow serving dish & top with the sauce.