Panfried Sea Bass with Harissa & Rose

Epicurious  | August 2013 by Yotam Ottoloenghi and Sami Tamimi Jerusalem ]]> photo by Jonathan Lovekin yield Serves 2 to 4 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. 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 stores and also online. First marinate the fish. Mix together the harissa paste, the ground cumin, and 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets and leave them to marinate for 2 hours in the fridge. Dust the fillets with a little flour and shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat and fry the fillets for 2 minutes on each side. You may need to do this in two batches. Set the fish aside, leave the oil in the pan, and add the onions. Stir as you cook for about 8 minutes, until the onions are golden. Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, and plenty of black pepper. Pour in the water, lower the heat, and let the sauce simmer gently for 10 to 15 minutes, until quite thick. Add the honey and rose water to the pan along with the currants, if using, and simmer gently for a couple more minutes. Taste and adjust the seasoning and then return the fish fillets to the pan; you can slightly overlap them if they don't quite fit. Spoon the sauce over the fish and leave them to warm up in the simmering sauce for 3 minutes; you may need to add a few tablespoons of water if the sauce is very thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, and the rose petals. Reprinted with permission from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Copyright © 2012 by Yotam Ottoloenghi and Sami Tamimi; food photographs copyright © 2012 by Jonathan Lovekin. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Yotam Ottolenghi owns an eponymous group of restaurants with four branches in London, plus a high-end restaurant, Nopi, also in London. His 2011 cookbook, Plenty, was a New York Times bestseller. Sami Tamimi is a partner and head chef at Ottolenghi and coauthor of Ottolenghi: The Cookbook. via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/30acf492/sc/24/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C511850A20A0Dmbid0Frss0Iepinr/story01.htm

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