Enjoy the perfect harmony of our Bream with Harissa & Rose recipe. The delicate, flaky bream is elevated with the smoky, spicy kick of harissa, balanced beautifully by the subtle floral notes of rose, creating a dish that is as refined as it is intense.
Ingredients
- 3 tbsp Harissa paste
- 2 Sea bream or Bass fillets
- 2 tbsp plain flour, for dusting
- 2 tbsp olive oil
- 2 onions, finely chopped
- 100ml red wine vinegar
- 1 tsp ground cinnamon
- 1 tbsp honey
- 1 tbsp rosewater
- 60g currants (optional)
- 2 tbs coriander (optional)
- 2 tsp small dried edible rose petals chopped
- Salt and ground black pepper
Instructions
- Marinate the fish.with the harissa paste, leave for 2 hours in the fridge.
- Dust the fillets with a little flour and shake off the excess. Heat the olive oil and fry the fillets for 2 minutes on each side. Set the fish aside, leave the oil in the pan and add the onions. Stir until the onions are golden.
- Add the remaining harissa, vinegar, cinnamon, salt and plenty of black pepper. Pour in 200ml of water, reduce the heat and let the sauce simmer away gently for 10–15 minutes until quite thick.
- Add the honey, rosewater and currants to the pan and simmer gently for a couple more minutes. Return the fish fillets to the pan. Spoon the sauce over the fish and leave them to warm up in for 3 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 coriander and rose petals.
