Fish Fillets With Harissa And Olives Recipes

FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)

Steps:

• 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 the sauce thick.
• Add lemon juice to taste. Discard the bay leaf.
• Serve, sprinkled with parsley.

FISH FILLETS WITH HARISSA AND OLIVES

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.

HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.

FISH FILLETS WITH OLIVES AND OREGANO

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
• Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
• Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.