Fish Fillets with Harissa and Olives
Fish, kalamata olive and tomatoes come together in this Moroccan dish, fragrant with harissa and bay leaves and cooked in a pan.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 25 min · 40 min total
- easy
- 1
Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and sauté over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.
- 2
Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
- 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
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
Add the lemon juice and parsley and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
