Harissa Fish with Charred Lemon
Moroccan-spiced white fish seared in harissa, finished with crispy onions and a squeeze of charred lemon. Fast, bold, and built on one skillet.
- Total time
- 22 min
- Servings
- 2
- Calories
- 285
- Protein
- 36g
Ingredients
- 3 tbsp harissa paste
- 2 fillets (6 oz each) white fish fillets (cod, halibut, or sea bass)
- 1 whole, halved lemon
- ½ medium, thinly sliced red onion
- ¼ cup, chopped fresh cilantro, parsley, or dill
- 2 tbsp olive oil
- 1 pinch each salt and pepper
Instructions
- 1
Mix harissa with 1 tbsp olive oil and a pinch of salt to form a paste.
- 2
Heat remaining 1 tbsp oil in a skillet over medium-high until it shimmers.
- 3
Lay lemon halves cut-side down, sear until golden and caramelized, ~2 minutes. Lift and set aside.
- 4
Pat fish dry, coat both sides with harissa paste, then lay in the hot skillet.
- 5
Sear 4 minutes without moving, then flip and sear another 3 minutes until edges are opaque and flesh flakes easily.
- 6
Top with sliced red onion and fresh herbs, squeeze the charred lemon over everything. Serve hot.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small bowl
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
