Fish Fillets With Harissa And Olives

• 1/3 cup olive oil
• 4 white fish fillets (cod, snapper, perch, halibut)
• seasoned flour, for dusting
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 13 ounces tomatoes, chopped
• 2 teaspoons harissa, The Essential Harissa
• 2 bay leaves
• 1 stick cinnamon
• 1 cup kalamata olive
• 1 tablespoon lemon juice
• 2 tablespoons flat leaf parsley, chopped

1. Heat half the olive oil in a heavy frying pan. Dust the fish fillets with seasoned flour and saute over medium heat for 2 minutes on each side or until golden. Transfer to a plate and set aside.
2. Add the remaining olive oil to the frying pan and add the onion and garlic. Cook for 3-4 minutes until softened.
3. Add the chopped tomatoes, harissa, bay leaves and cinnamon stick. Cook for 10 minutes, or until the sauce has thickened. Season to taste with salt and pepper.
4. Return the fish to the pan, add the olives and cover the fish with the sauce. Remove the bay leaves and cinnamon stick and continue cooking for 2 minutes or until fish is cooked through.
5. Add the lemon juice and parsley and serve.

olive oil, white fish, flour, onion, garlic, tomatoes, bay leaves, cinnamon, kalamata olive, lemon juice, flat leaf parsley

Taken from www.food.com/recipe/fish-fillets-with-harissa-and-olives-504261 (may not work)