Spicy Chraime — North African Fish in Tomato Sauce
Tender white fish poached in a vibrant harissa-spiked tomato sauce with herbs and garlic. Serve over fluffy herb rice with a scatter of microgreens for a restaurant-worthy weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 38g
Ingredients
- ¾ lb white fish fillets (cod, halibut, or sea bass)
- 1 can (14 oz) canned crushed tomatoes
- 2 tbsp harissa paste
- 3 cloves garlic, minced
- 1 whole lemon (juiced)
- 1.5 cups cooked herb rice (for serving)
- ½ cup fresh microgreens or parsley (optional garnish)
Instructions
- 1
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
- 2
Add minced garlic, stir for 30 seconds until fragrant, then add harissa paste and stir to combine.
- 3
Pour in crushed tomatoes and bring to a gentle simmer for 3 minutes, stirring occasionally.
- 4
Nestle fish fillets into the sauce, season with salt and pepper, then simmer uncovered for 6–8 minutes until fish flakes easily.
- 5
Squeeze lemon juice over the dish and taste; adjust salt and heat as needed.
- 6
Spoon fish and sauce over herb rice, top with microgreens, and serve immediately.
Tools you’ll need
- 12-inch skillet with lid or foil to cover
- cutting board and knife
- wooden spoon or silicone spatula
- measuring spoons and cups
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