Ingredients for Fish Fillets With Harissa And Olives
- 2 tablespoons olive oil
- White Fish Fillets
- 2 tablespoons all-purpose flour, seasoned with salt and pepper
- 1 medium onion, chopped
- Garlic Cloves
- Tomatoes
- 1-2 teaspoons harissa paste
- 2 bay leaves
- Cinnamon
- Kalamata Olive
- 1 tablespoon fresh lemon juice
- Flat Leaf Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fish Fillets With Harissa And Olives? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fish Fillets With Harissa And Olives
- Heat 1 tablespoon of olive oil in a heavy-bottomed frying pan over medium heat.
- Season fish fillets generously with salt and pepper. Dust lightly with 2 tablespoons of all-purpose flour.
- Sauté the fish fillets for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan. Add 1 medium chopped onion and 2 cloves minced garlic.
- Cook for 3-4 minutes, or until the onion is softened.
- Stir in 1 (14.5 ounce) can of chopped tomatoes, 1-2 teaspoons of harissa paste (adjust to your spice preference), 2 bay leaves, and 1 cinnamon stick.
- Simmer for 10-12 minutes, or until the sauce has thickened slightly.
- Season the sauce to taste with salt and pepper.
- Return the fish fillets to the pan. Add 1/2 cup of pitted Kalamata olives.
- Gently coat the fish with the sauce. Cover the pan and cook for 2-3 minutes, or until the fish is heated through.
- Remove the bay leaves and cinnamon stick. Stir in 1 tablespoon of fresh lemon juice and 2 tablespoons of chopped fresh parsley.
- Serve immediately over couscous.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
14g
Fat
16g
Carbs
3g
