Ingredients for Fish Fillets With Harissa And Black Olives Tunisia
- Fish Fillets
- Salt And Pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Garlic Cloves
- 1 (14.5 ounce) can crushed tomatoes
- 1-2 tablespoons harissa paste
- 1 bay leaf
- Kalamata Olive
- Lemon, Juice Of
- Fresh Parsley
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How to Make Fish Fillets With Harissa And Black Olives Tunisia
- Season halibut fillets (about 1 lb) generously with salt and freshly ground black pepper.
- Lightly dust the fillets with 1/4 cup all-purpose flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the fish fillets for 2-3 minutes per side, until golden brown and cooked through.
- Transfer the cooked fish to a plate and set aside.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook for 3-4 minutes, until softened.
- Stir in 1 (14.5 ounce) can crushed tomatoes, 1-2 tablespoons harissa paste (adjust to your spice preference), 1 bay leaf, and 1/2 cup water.
- Bring the sauce to a simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally, until slightly thickened.
- Add 1/2 cup pitted Kalamata olives and the cooked halibut fillets to the sauce. Simmer for 5-7 minutes, or until the fish is heated through and the sauce has thickened.
- Remove the bay leaf.
- Stir in 1 tablespoon fresh lemon juice.
- Garnish with 2 tablespoons chopped fresh parsley before serving. Serve immediately with couscous or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
14g
Fat
4g
Carbs
2g
