INGREDIENTS
2 lb thick fish fillets (any white fish)
Salt & pepper to taste
Flour, for dusting
Oil, for frying
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce
½ tsp Mustapha’s Harissa
1 medium bay leaf
1 cup pitted greek olives
1 lemon’s juice
Parsley, chopped for garnish
DIRECTIONS
| 1. | Season fish with salt and pepper. Dust with flour and fry in hot olive oil until golden brown on all sides. Transfer fish to a side dish. |
| 2. | Add onion and garlic to the skillet and cook for a few minutes. |
| 3. | Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes. |
| 4. | Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and sauce is thick. |
| 5. | Add lemon juice to taste. Discard the bay leaf. Serve, sprinkled with parsley. |