Fish Fillets with Harissa and Olives

Wow, what a cold spring this has been so far, huh? It’s been raining for days for the last two weeks and it looks like the next week won’t get any better either. It is still quite cold, the heat is on and a warm jacket is a must. I don’t mind cold winters, in fact I like snow and cold when it is time for it, but c’mon it’s May!

I had a busy day yesterday. One thing led to another and before I even realized it was already mid afternoon. Still, I had some errands to do before the end of the day, and dinner time was approaching fast. There was no leftovers in the fridge, I had to make something for dinner, and I had to make it fast. What is worse than having a family all at home, but nothing to put on the dinner table? Mediterranean cuisine is what immediately came to my mind. That is what you do if you want a simple, quick, healthy and tasty meal.

The dish I picked was a winner. Warm and hearty, it was ideal for this cold spring evening. I love the sweet smell of chopped onions sweating in the frying pan; makes you forget about cold weather in an instant. In about little over half an hour I got a wonderful flavorful dish of white fish in a spicy tomato sauce with olives. We had it with rice as a side, and it was perfect. My wife and daughters gave it an A+. My younger daughter made a side comment, something along the line that it was a dish I can be recognized by. Well, I will take as a compliment.

Print Recipe

Fish Fillets with Harissa and Olives

Fish fillets in tomato sauce with olives, spiced with a harissa paste.

Course

Main Dish

Cuisine

Mediterranean

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 9 tbsp olive oil extra virgin
• 1 kg white fish fillets such as cod, snapper or perch
• 2 tbsp flour all purpose, for dusting
• 1 onion medium size, chopped
• 4 garlic cloves crushed
• 800 ml tomatoes can of San Marzano or other good quality tomatoes
• 3 tsp harissa paste
• 3 bay leaves
• 1 stick cinamon
• 185 g Kalamata olives
• 2 tbsp lemon juice
• flat-leaf parsley chopped
• salt
• black pepper freshly ground

Course Main Dish Cuisine Mediterranean Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 9 tbsp olive oil extra virgin 1 kg white fish fillets such as cod, snapper or perch 2 tbsp flour all purpose, for dusting 1 onion medium size, chopped 4 garlic cloves crushed 800 ml tomatoes can of San Marzano or other good quality tomatoes 3 tsp harissa paste 3 bay leaves 1 stick cinamon 185 g Kalamata olives 2 tbsp lemon juice flat-leaf parsley chopped salt black pepper freshly ground

Instructions

1. Add 3 tbsp of olive oil in a large, heavy skillet, and heat over medium heat.
2. Cut the fish into fillets and salt each fillet.
3. Fillets will be cooked in batches. Add more olive oil when needed as after each batch some oil will be absorbed.
4. Put the flour on the plate. Roll and dust each fish fillet before putting it in the hot oil. Cook on each side 1.5-2 minutes, or until golden.
5. Transfer to a clean plate.
6. Add 3 tbsp olive oil to the skillet and cook onion and garlic for about 5 minutes, or until softened.

   
7. Add chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for approximately 10 minutes, or until the sauce has thickened.

   
8. Remove the bay leaves and cinnamon stick.

   
9. Taste and season with salt and freshly ground black pepper.
10. Return the fish to the skillet, add olives and cover the fish with the sauce. Cook for another 3-5 minutes, or until the fish is tender.

    
11. Add lemon juice and parsley.

Recipe Notes

Recipe adapted from" The Essential Mediterranean Cookbook"

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