Wednesday, April 23, 2008

Fish Fillets With Harissa And Black Olives

Serving Size: 4

2 Pounds Thick Fish Fillets -- any white fish
Salt And Pepper -- to taste
Flour -- for dusting
Oil -- for frying
1 Small Onion -- finely chopped
2 Cloves Garlic -- finely chopped
1 Cup Tomato Sauce
1/2 Teaspoon Harissa
1 Medium Bay Leaf
1 Cup Pitted Greek Olives
1 Lemon Lemon 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 the sauce thick. Add lemon juice to taste. Discard the bay leaf. Serve, sprinkled with parsley.

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