Fried Fish & Zucchini With Spicy Tomato Sauce

This attractive, spicy fish dish is very popular in Tunisia. Small cubes of salted eggplant can be substituted for the zucchini.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Place the fish & zucchini in a shallow serving dish & top with the sauce.