FISH FILLETS WITH HARISSA AND BLACK OLIVES

INGREDIENTS

• 1 kg Snapper fillets
• ½ tsp Salt and pepper,
• 100 gm flour (for dusting)
• olive oil (for frying)
• 100 gm Onion, finely chopped
• 2 Garlic cloves, chopped
• 250 ml Tomato sauce
• 1⁄2  tsp Harissa
• 1 bay leaf
• 220 gm pitted Kalamata Olives
• 50 ml fresh Lemon, juiced
•  ½ Bunch Parsley, chopped

METHODS

1. Season fish with Salt and Pepper.
2. Dust with Flour and fry in hot Olive oil until golden brown on all sides.
3. Transfer fish to a side dish. Add Onion and Garlic to the pan and cook for a few mins.
4. Add Tomato sauce, Harissa, Bay leaf and 1/2 cup water. Cook for 10 mins.
5. Add Olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
6. Add Lemon juice to taste. Discard the Bay leaf.
7. Serve, sprinkled with Parsley.