Recipes: Issue 84
Scott Hagnas

Harissa Braised Fish

• 1 lb Dover Sole, or other white fish
• ~2 Tbsp Harissa paste*
• coconut oil
• 1/2 onion, sliced
• 1/3 cup sun-dried tomatoes, chopped
• juice of 1/2 a lemon
• sea salt

Rub the Harissa paste on both sides of your fish; set them in the refrigerator to marinate for at least an hour.

Heat the oven and a roasting pan to 375 degrees. Remove ...

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