Harissa Crumbed Fish With Lentils Peppers Food

FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)

Fish Fillets With Harissa and Black Olives (Tunisia) image

A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor! ***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes.

Provided by Alskann

Categories Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs thick fish fillets (any white fish)
salt and pepper, to taste
flour (for dusting)
olive oil (for frying)
1 small onion, finely chopped
2 garlic cloves, minced
1 cup tomato sauce
1/2 teaspoon harissa
1 medium bay leaf
1 cup pitted kalamata olive
1 fresh lemon, juice of, about 1-2 tablespoons
fresh parsley, chopped (for garnish)

Steps:

Season fish with salt and pepper.
Dust with flour and fry in hot olive oil until golden brown on all sides.
Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
Add lemon juice to taste. Discard the bay leaf.
Serve, sprinkled with parsley.

RED LENTIL CAKES WITH HARISSA

Red Lentil Cakes With Harissa image

Lentils are consistently rated one of the world's healthiest foods. Filled with B Vitamins, folate, calcium and phosphorus, they are also a great source of protein and iron, making them a staple of vegetarian diets all over the world. A great way to use red lentils, this is delicious. A recipe from Tunisia. From generationyfoodie.

Provided by Sharon123

Categories Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium yellow onion
4 garlic cloves
2 carrots, peeled
1 tablespoon extra virgin olive oil
1 1/2 cups dried red lentils, rinsed
1 1/2 cups water or 1 1/2 cups low sodium broth
1/4 cup fresh parsley, washed
1/2 lemon, juice of
1/4 cup almonds
2 tablespoons harissa
2 tablespoons whole wheat flour
1 egg, lightly beaten (vegan substitute -- flax egg)
1 teaspoon turmeric
1 teaspoon black pepper

Steps:

Preheat oven to 350*F.
In a food processor, finely chop garlic, onions and carrots.
Saute garlic, onions and carrots in 1 tbsp olive oil on medium heat until softened, 4-5 minutes.
Add lentils and water to pot, cover and bring to a boil.
Reduce heat to med-low and cook until lentils have absorbed all the water. They should be soft, but still maintain their shape.
Remove lentils from heat and allow to cool for 10 minutes.
In a food processor, chop parsley and almonds.
In a large bowl, mix remaining ingredients with the lentils.
Carefully shape lentil mixture into patties and place on a greased cookie sheet. Aim for hockey puck sized.
Bake lentil cakes for 20 minutes and serve with lemon wedge and harissa.

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