A delightful dish featuring tender fish fillets in a rich, spiced tomato sauce with olives.
Season the fish fillets with salt and pepper.
Ensure the fish is patted dry before seasoning for better browning.
Coat the fish fillets lightly with flour.
Shake off any excess flour to prevent clumping during frying.
Heat olive oil in a skillet over medium heat and fry the fish until golden brown on both sides. Remove and set aside.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the tomato sauce, harissa, bay leaf, and a splash of water. Simmer for 10 minutes.
Adjust the harissa quantity to suit your spice preference.
Return the fish to the skillet and add the olives. Cook until the fish is tender and the sauce has thickened.
Spoon the sauce over the fish occasionally for even flavor distribution.
Squeeze fresh lemon juice over the dish and discard the bay leaf.
Taste the sauce and adjust seasoning if needed.
Garnish with chopped parsley and serve.
Serve with a side of crusty bread or steamed rice to complement the dish.
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