Pan Fried Sea Bass with Harissa and Rose Petals Recipe

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Pan Fried Sea Bass with Harissa and Rose Petals Recipe

Adapted from a recipe by Ottolinghi from his book, Jerusalem.  I have made Harissa Chicken before, but had never tried it on fish. My Harissa Chicken recipe is based on a recipe my late father-in-law found in the NYT cookbook. This recipe is a little more complicated, but also much deeper in flavor.  I much prefer it -- although who's to complain when your father in law is cooking for you? I would imagine you can do this same recipe with chicken, and it would be delicious.

3 Tbsp Villa Jerada Harissa Paste
1 tsp Essential Pantry Whole Cumin - ground
4 sea base fillets - about 1 pound - skinned and pin bones removed
All purpose flour for dusting (or potato starch, if you are gluten free)
2 Tbsp Essential Pantry Rice Bran Oil
2 medium onions - finely chopped
6-1/2 Espelt Grenache Wine Vinegar (a little sweet) or Katz Trio Wine Vinegar (less sweet)
1 tsp Essential Pantry Organic Ceylon Cinnamon Bark - ground
scant 1 cup water
1-1/2 Tbsp mild honey - such as Les Ruchers de Bourgogne Acacia Honey
1 Tbsp Essential Pantry Rose Flower Water
1/2 cup Essential Pantry Black Currants (optional)
2 Tbsp cilantro - coarsely chopped
2 tsp Essential Pantry Edible Rose Petals
Essential Pantry Noirmoutier Gray Salt and Tellicherry Pepper to taste
Drizzle of your favorite Estate Olive Oil to finish.

1. Mix together half the Harissa paste, cumin, 1/2 tsp gray salt in a bowl. Rub the paste all over the fish fillets and leave to marinate in the fridge for at least two hours.

2. DUst the marinated fillets with a little flour (or potato starch), and shake off the excess. Heast a pan with Rice Bran Oil over medium heat, and fry the fillets for 2 minutes on each side. Set the fish aside, leaving the oil in the pan. Add onion to the pan, and stir and cook for about 8 minutes - until the onions are golden brown.

3.  Add the remaining Harissa, vinegar, cinnamon, 1/2 tsp salt, and black pepper to the pan.  Add the water, lower the heat, and simmer gently for 10-15 minutes, until sauce becomes thick.

4.  Add the honey and rose water, along with the currents and simmer gently for a few more minutes. Taste to adjust seasoning, and then return fish to pan. Spoon sauce over the fish and leave to warm up in the simmering sauce For 3 minutes. If sauce is too thick, add a few Tbsp of water.

5. Serve warm or at room temperature, sprinkled with cilantro and rose petals and a drizzle of your favorite olive oil.