Panfried Sea Bass with Harissa & Rose

This dish originates from Bizerte, the northernmost city in Africa. It is sweet & spicy & beautifully aromatic.Dried rose petals are available in Middle Eastern stores & also online.

How to Making Panfried Sea Bass with Harissa & Rose

• Ingredients

  3 tbsp harissa paste (store-bought or see recipe )
    one tsp ground cumin
    four sea bass fillets, about one pound / 450 g in total, skinned and with pin bones removed
    all-purpose flour, for dusting
    two tbsp olive oil
    two medium onions, finely chopped
    6 1/2 tbsp / 100 ml red wine vinegar
    one tsp ground cinnamon
    scant one cup / 200 ml water
    one 1/2 tbsp honey
    one tbsp rose water
    scant 1/2 cup / 60 g currants (optional)
    two tbsp coarsely chopped cilantro (optional)
    two tsp small dried edible rose petals
    salt and freshly ground black pepper

• Preparation

   First marinate the fish. Mix together the harissa paste, the ground cumin, & 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets & leave them to marinate for two hours in the fridge.
  
  Dust the fillets with a small flour & shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat & fry the fillets for two minutes on each side. You may need to do this in batches. Set the fish aside, leave the oil in the pan, & add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
  
  Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, & lots of black pepper. Pour in the water, lower the heat, & let the sauce simmer gently for ten to 15 minutes, until thick.
  
  Add the honey & rose water to the pan along with the currants, if using, & simmer gently for a couple more minutes. Taste & change the seasoning & then return the fish fillets to the pan; you can slightly overlap them in the event that they don't fit. Spoon the sauce over the fish & leave them to warm up in the simmering sauce for three minutes; you may need to add a few tablespoons of water if the sauce is thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, & the rose petals.