Fish Fillets With Harissa And Olives

1. 1

   Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and saute over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.

2. 2

   Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.

3. 3

   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.

4. 4

   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.

5. 5

   Add the lemon juice and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.