Fish Fillets with Harissa and Olives
Fish fillets in tomato sauce with olives, spiced with a harissa paste.
Course
Main Dish
Cuisine
Mediterranean
Servings
Prep Time
6
people
15
minutes
Cook Time
25
minutes
Servings
Prep Time
6
people
15
minutes
Cook Time
25
minutes
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
Add 3 tbsp of olive oil in a large, heavy skillet, and heat over medium heat.
Cut the fish into fillets and salt each fillet.
Fillets will be cooked in batches. Add more olive oil when needed as after each batch some oil will be absorbed.
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.
Transfer to a clean plate.
Add 3 tbsp olive oil to the skillet and cook onion and garlic for about 5 minutes, or until softened.
Add chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for approximately 10 minutes, or until the sauce has thickened.
Remove the bay leaves and cinnamon stick.
Taste and season with salt and freshly ground black pepper.
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.
Add lemon juice and parsley.
Recipe Notes
Recipe adapted from” The Essential Mediterranean Cookbook”