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Redfish with Harissa and rose petals à la Ottolenghi



Deliciously marinated fish with rose herbs.
Recipe with Incredible Lemon roses.


3 tbsp harissa
1 teaspoon ground cumin
4 redfish fillets
flour to powder the fish
2 tbsp olive oil
2 onions, finely chopped
100 ml red wine vinegar 1
teaspoon ground cinnamon
200 ml of water
1 ½ tbsp honey
1 tbsp rose water
60 g currants or raisins
2 tbsp coarsely chopped coriander leaves
2 teaspoon dried rose petals or a handful of fresh rose petals
salt and freshly ground black pepper


Marinade (2 hours in advance)
Mix half of the harissa pasta with ground cumin and ½ teaspoon of salt and rub the fish fillets with the pasta. Leave it in the fridge for about 2 hours.

Powder the fish fillets with flour. Heat the oil in a frying pan and cook the fillets for 2 minutes on each side. Remove the fish fillets from the pan and set aside. Leave the oil in the pan and add onions. Bake for about 8 minutes until golden. Add the remaining harissa, vinegar, cinnamon, ½ teaspoon of salt and lots of black pepper. Add water and lower the heat and let the sauce simmer gently for 10 to 15 minutes, until it is very thick. Add honey and rose water with currants or raisins and let it simmer for a few minutes. Taste and add some herbs. Then put the fish in the pan and pour the sauce over the fish. Heat the fish in the sauce for a few minutes. If the sauce is very thick, add a few tablespoons of water. Serve the fish with coriander and rose petals.