This Tunisian fish recipe is packed with Mediterranean flavors! It is amazing how such simple ingredients can add up to a gourmet meal. Easy and fast for a busy weeknight, but special enough for a celebration dinner. #mediterraneanFood #healthy
2piecesSole fish fillets or any firm white fish fillets such as sea basscream dory, or tilapia
¼cupall-purpose flour
zest of half a lemon
salt and pepper
For the fish topping
2tablespoonsolive oil
3clovesgarlic
1piecemedium onionchopped
½cupblack oliveschopped
1tablespoonscapers
225gramscherry tomatoes
1 ½tablespoonsharissa sauce(see note 2)
1teaspoonlemon juice
¼teaspoonground black pepper
Instructions
PREPARE THE FISH: Season the fish with some salt and pepper. Combine the flour and lemon zest. Mix it well and coat each fish portion. You just need a thin coating on both sides. (see Note 1)
FRY THE FISH: Fry the fish on medium heat and then flip to the other side to fry as well. The frying time will depend on the thickness of your fish. The goal is to achieve a light, crispy coating. When the fish is done, set them aside.
MAKE THE FISH TOPPING: In a shallow pan, heat some olive oil (on medium heat) then saute the onions until translucent then add the garlic. Be careful not to burn the garlic! Add the chopped olives, capers, tomatoes, pepper, and harissa in the pan. Allow the mixture to simmer for about 5-6 minutes, mixing constantly, to get all the flavors together. Have a taste and season with salt, pepper, or more harissa, if needed.
ASSEMBLE AND SERVE: Top the fried fish with the Tunisian topping and serve immediately.
Notes
(Note 1) If you’re going to grill or bake the fist, omit the entire step of coating the fish with flour. After seasoning the fillets with salt and pepper, drizzle the fillets with olive oil then grill or bake until fish is cooked.(Note 2) The harissa sauce I use is on the mildly spicy side. Since different brands have different spice levels, you might need to adjust the amount according to your taste. If you're using harissa paste instead of harissa sauce I suggest starting with a smaller amount, about 1/2 tablespoon, since pastes are generally more concentrated.