Fish Fillets With Harissa And Black Olives (Tunisia) Recipe

Name: Fish Fillets With Harissa And Black Olives (Tunisia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs thick fish fillets (any white fish); salt and pepper, to taste; flour (for dusting); olive oil (for frying); 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup tomato sauce; 1/2 teaspoon harissa; 1 medium bay leaf; 1 cup pitted kalamata olive; 1 fresh lemon, juice of, about 1-2 tablespoons; fresh parsley, chopped (for garnish)

Servings: persons

2 lbs thick fish fillets (any white fish)
salt and pepper, to taste
flour (for dusting)
olive oil (for frying)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup tomato sauce
1/2 teaspoon harissa
1 medium bay leaf
1 cup pitted kalamata olive
1 fresh lemon, juice of, about 1-2 tablespoons
fresh parsley, chopped (for garnish)

1
Season fish with salt and pepper.
2
Dust with flour and fry in hot olive oil until golden brown on all sides.
3
Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
4
Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
5
Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
6
Add lemon juice to taste. Discard the bay leaf.
7
Serve, sprinkled with parsley.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs thick fish fillets (any white fish), salt and pepper, to taste, flour (for dusting), olive oil (for frying), and more.

Yes, Fish Fillets With Harissa And Black Olives (Tunisia) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fillets With Harissa And Black Olives (Tunisia)

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