Fish Fillets With Harissa and Olives
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!