Description
This attractive, spicy fish dish is very popular in tunisia. Small cubes of salted eggplant can be substituted for the zucchini.
Ingredients
- Fish Fillets
- Salt & Pepper
- Lemons
- Flour
- Breadcrumbs
- Paprika
- Olive Oil
- Zucchini
- Onion
- Canned Tomato Sauce
- Harissa
- Garlic
- Salt
- Black Pepper
- Egg
- Canola Oil
Instructions
- Wash & dry the fish fillets, season with salt & pepper then sprinkle with the juice of 1 lemon, set aside
- Mix the flour, bread crumbs, & paprika together in a bowl
- Peel the zucchini & slice into 1 / 4 inch thick rounds
- Heat the olive oil in a frying pan
- Coat the zucchini with the flour mixture then fry on both sides until brown
- Place on a plate covered with paper towels to remove excess oil
- In the same oil cook the onion until soft
- Add the tomato sauce, harissa, garlic, salt & pepper
- Cook, uncovered, over medium heat for 10 minutes, stirring frequently
- Add the juice of the remaining lemon to the tomato sauce
- While that is cooking heat 1 / 2 inch of canola oil in a skillet
- Dip the fish fillets in the flour mixture, beaten egg, & in flour mixture again
- Fry in the hot oil until the fish is done, should be flaky
- Drain on paper towels
- Place the fish & zucchini in a shallow serving dish & top with the sauce