Pan-Fried Sea Bass with Harissa and Rose Petals

photo by Jonathan Lovekin

from Yotam Ottolenghi’s, Jerusalem: A Cookbook

submitted by Anne Halsted 

preparation time: about 90 minutes 

serves 2 to 4 

 

3 tablespoons harissa paste, divided 

1 teaspoon ground cumin 

4 sea bass fillets, about 1 pound, skinned and with pin bones removed 

All-purpose flour, for dusting 

2 tablespoons olive oil 

2 medium onions, finely chopped 

6 ½ tablespoons red wine vinegar 

1 teaspoon ground cinnamon 

Scant 1 cup water 

1 ½ tablespoon honey 

1 tablespoon rose water 

Scant ½ cup currants (optional) 

2 tablespoons coarsely chopped cilantro (optional) 

2 teaspoons small dried edible rose petals 

Salt and freshly ground black pepper 

 

Mix together half the harissa paste, ground cumin, and ½ 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.  

 

Remove fillets from fridge, dust with a little flour, and shake off the excess. Heat the olive oil in a large, 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.  

 

To the pan, add the remaining harissa, vinegar, cinnamon, ½ 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 of 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 5 minutes. You may need to add a few tablespoons of water if the sauce is very thick.  

 

Serve warm or at room temperature, sprinkled with the cilantro, if using, and the rose petals. 

 

Serve this as a main course with some plain rice or couscous and something green, like sautéed spinach or Swiss chard.