Pan-fried sea bream with harissa & rose

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

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.

Ingredients

Asia
Israel
Jerusalem
Fish course
Pescatarian
Mediterranean
Jewish

Ingredients

Method