Pan Fried Perch with Harissa and Rose

Pan Fried Perch with Harissa and Rose

• 1 Whole Perch, cleaned

• 6 tablespoons of harissa paste, use store bought or make your own, divided

• 1/2 cup of dried blueberries

• 1 tablespoon of butter

• 2 green onions, chopped

• 1 tablespoon of red wine vinegar

• 1 tsp of cumin

• 1 teaspoon of cinnamon

• 2 tablespoons of honey

• 1/2 cup of water

• 1 tablespoon of corn starch

• 2 tablespoons of olive oil

• 2 teaspoons of dried rose petals

Salt and pepper the fish and then coat both sides and the inside with 3 tablespoons of harissa paste and set a side. Place the blueberries in a 1 cup container and fill with boiling water, set a side. Pre-heat the oven to 375 degrees.

Start the sauce in a small sauce pan by heating the butter over medium heat and adding the green onion. cook for 2 minutes until they begin to soften. Then add the remaining harissa paste, blueberries with the liquid, vinegar, cumin, cinnamon and honey. Whisk together the water and corn starch and then add to the pot. Stir occasionally until thickened and then remove from the heat.

Heat a cast iron skillet with the olive oil over medium high heat. Add the fish cooking on each side until the skin is crispy, about 5 minutes. Then place the fish in the oven to finish about 10 minutes more. Bring fish out and top with sauce and finish with the rose petals. Shown here served with Saffron Rice.