Fish Fillets with Harissa and Black Olives Tunisia
Dive into the bold, spicy flavors of North Africa with this Tunisian-inspired Fish Fillets with Harissa and Black Olives. This quick and flavorful recipe features tender fish fillets seared to perfection and smothered in a zesty harissa-based sauce infused with garlic, ground cumin, coriander, and paprika. Black olives add a briny punch, while a splash of fresh lemon juice brightens the dish. Simmered gently in the skillet, the rich sauce envelopes the fish, making it irresistibly tender. Garnished with fresh cilantro or parsley, this dish is perfect served over fluffy couscous, crusty bread, or rice to soak up every last drop of the vibrant sauce. Ready in just 35 minutes, this recipe is a celebration of authentic Tunisian flavors in your own kitchen!
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as cod, haddock, or sea bass)
- 2 tablespoons harissa paste
- 1.5 cups black olives (pitted and sliced)
- 3 cloves garlic cloves (minced)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro or parsley (chopped, for garnish)
- 0.25 cups water
Instructions
1. Prepare the fish: Pat the fish fillets dry with a paper towel and lightly season both sides with salt and pepper. Set aside.
2. Make the spice mixture: In a small bowl, combine harissa paste, garlic, cumin, coriander, paprika, and lemon juice. Mix well to create a smooth paste.
3. Heat the olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
4. Sear the fish: Add the fish fillets to the skillet and sear for 2-3 minutes on each side until lightly golden. Remove the fish from the skillet and set aside.
5. Create the sauce: Using the same skillet, lower the heat to medium-low and add the remaining 1 tablespoon of olive oil. Stir in the harissa mixture and cook for 1-2 minutes, allowing the spices to bloom.
6. Add the olives and water: Stir in the black olives and 1/4 cup of water to create a sauce. Simmer gently for 3-4 minutes.
7. Return fish to skillet: Return the seared fish fillets to the skillet, spooning the sauce over them. Cover the skillet with a lid and let the fish simmer in the sauce for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Garnish and serve: Remove the skillet from the heat. Sprinkle the fish with chopped fresh cilantro or parsley. Serve immediately, pairing with crusty bread, couscous, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 2.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 345 mg | 27% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
