Best Fish Fillets With Harissa And Black Olives Tunisia Recipes

Panfried Sea Bass with Harissa & Rose image

Provided by Yotam Ottolenghi

Yield Serves 2 to 4

Number Of Ingredients 15

3 tbsp harissa paste (store-bought or see recipe )
1 tsp ground cumin
4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
all-purpose flour, for dusting
2 tbsp olive oil
2 medium onions, finely chopped
6 1/2 tbsp / 100 ml red wine vinegar
1 tsp ground cinnamon
scant 1 cup / 200 ml water
1 1/2 tbsp honey
1 tbsp rose water
scant 1/2 cup / 60 g currants (optional)
2 tbsp coarsely chopped cilantro (optional)
2 tsp small dried edible rose petals
salt and freshly ground black pepper

Steps:

First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge.
Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick.
Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals.

Fish Fillets With Harissa and Olives image

Provided by Jostlori

Categories Moroccan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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.