Fish Fillets with Harissa & Black Olives
Yield: 4 Servings
2 lb thick fish fillets (any white fish)
Salt & pepper to taste
Flour, for dusting
Oil, for frying
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce
½ tsp Mustapha's Harissa
1 medium bay leaf
1 cup pitted greek olives
1 lemon's juice
Parsley, chopped for garnish
Season fish with salt and pepper. Dust with flour and fry in hot olive oil until golden brown on all sides. Transfer fish to a side dish.
Add onion and garlic to the skillet and cook for a few minutes.
Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and sauce is thick.
Add lemon juice to taste. Discard the bay leaf. Serve, sprinkled with parsley.