Name: Pan-fried sea bream with harissa & rose
Yield: Serves 2–4
Cuisine: Israel
Ingredients: 4 sea bream or bass fillets, about 450 g in total, pin bones removed; 1½ tbsp honey; 1 tbsp rosewater; 2 tbsp olive oil; plain flour, for dusting; 2 medium onions, finely chopped; 60 g currants (optional); 1 tsp ground cumin; 100 ml red wine vinegar; 1 tsp ground cinnamon; 3 tbsp harissa paste (shop-bought or see Harissa); 2 tsp small dried edible rose petals; 2 tbsp roughly chopped coriander (optional); salt and black pepper

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

This dish originates from Bizerte, the northernmost city in Africa. It is sweet and spicy and beautifully aromatic. It is adapted from a recipe kindly given to us by Rafram Hadad (see more on Hadad Brick). Serve it as a main course with some plain rice or couscous and something green, like sautéed spinach or Swiss chard. Dried rose petals are available in Middle Eastern shops and also online.