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Panfried Sea Bass with Harissa & Rose

By Yotam Ottolenghi and Sami Tamimi

3.8

(9)

Image may contain Food Ribs and Pork
Photo by Jonathan Lovekin

This dish originates from Bizerte, the northernmost city in Africa. It is sweet and spicy and beautifully aromatic. It is adapted from a recipe kindly given to us by Rafram Hadad. Serve it as a main course with some plain rice or couscous and something green, like sautéed spinach or Swiss chard. Dried rose petals are available in Middle Eastern stores and also online.

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