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Tunisian fried fish with cooked tapenade

Hoot Mookli

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Cook Time 5 minutes
Total Time 5 minutes
Course Main Dish
Cuisine African
Servings 4 servings

Ingredients
  

  • 4-6 fish fillets (tilapia, trout, flounder/sole, seabass or mullet)
  • lemon juice (freshly squeezed)
  • 2/3 cup semolina flour
  • 1 lemon (zest only) (about 2 teaspoons)
  • 1 tsp. salt
  • 1/3 cup olive oil
  • 2 tbs. olive oil
  • 3-4 cloves garlic
  • 1 cup olives (mix of your choice)
  • 1 tbs. capers
  • 1 pint cherry tomatoes (about 1-2 cups)
  • 1 tbs. preserved lemons (finely chopped)
  • 1 tbs. harissa (or chopped red hot pepper)
  • 1/2 lemon (juice only) (about 2 tablespoons lemon juice)
  • 1/2 tsp. cumin
  • 1/4 tsp. black pepper

Instructions
 

  • Squeeze lemon juice onto fish portions.
  • Mix semolina, lemon zest and salt to a unified mixture.
  • Coat the fish in semolina mixture.
  • Fry fish portions in olive oil on both sides (use a nonstick wide skillet).
  • Move fried fish to paper-toweled tray to drain excess oil.
  • Mince garlic cloves.
  • Sauté minced garlic in olive oil on low-medium heat for about a minute.
  • Finely chop olives, cherry tomatoes and preserved lemons.
  • Add chopped olives, capers and chopped cherry tomatoes to the pan.
  • Cook on medium heat for 5-7 minutes.
  • Add preserved lemon, harissa, cumin and black pepper.
  • Cook together for a couple more minutes.
  • Add freshly squeezed lemon juice and cook for an additional minute.
  • Top fried fish portions with the tapenade and serve warm.
  • Serve this dish over couscous, rice or mashed potatoes.

Notes

Find recipes for Homemade Preserved Lemons and Homemade harissa on afooda.com.
(Photo by Huppit Bartov Miller)