Fried Fish & Zucchini With Spicy Tomato Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This attractive, spicy fish dish is very popular in Tunisia. Small cubes of salted eggplant can be substituted for the zucchini. Ingredients:
4 fish fillets (flounder or sole) |
salt & pepper |
2 lemons |
1/2 cup flour |
1/2 cup breadcrumbs |
1/2 teaspoon paprika |
1/4 cup olive oil |
3 zucchini, about 5 inches long |
1/2 cup onion, chopped |
2 cups canned tomato sauce |
1/2-1 teaspoon harissa (depends on how spicy you want it) |
1/2 teaspoon garlic, finely chopped |
1/4-1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 egg, beaten |
canola oil, for frying |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Place the fish & zucchini in a shallow serving dish & top with the sauce.
|
|