Pan-Seared White Fish with Harissa-Fennel and Capers

By Jamie Vespa

Pan-seared white fish with harissa-fennel and lemony capers makes for an elegant yet easy dinner. Serve over pasta, potatoes, or your favorite whole grain for an instant crowd-pleaser.

Ingredients

• 1 lb. skinless (boneless firm white fish fillets (such as halibut or cod))
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. olive oil
• 1 fennel bulb (sliced thin or shaved on a mandoline, fronds reserved for garnishing)
• 1/4 cup finely chopped shallots
• 2 garlic cloves (minced)
• 1 1/2 Tbsp. mild harissa paste
• 2 Tbsp. fresh lemon juice (divided)
• 1 1/2 Tbsp. capers

Instructions

1. 1

   Season fish with 1/2 tsp. of the salt, and black pepper. Set aside.

2. 2

   Heat 1 Tbsp. of the oil in a large non-stick skillet over medium. Add fennel, shallots, and 1/4 tsp. of the salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic, harissa, and 1 Tbsp. of the lemon juice; cook 1 minute, stirring often. Transfer to a bowl.

3. 3

   Increase heat to medium-high and add remaining 1 Tbsp. oil to pan. Cook fish until browned and crisp, 5-6 minutes. Turn; cook until just opaque in the center, 2-4 minutes more. Add reserved fennel mixture and capers mixture; toss to coat.

4. 4

   Transfer to a serving platter. Drizzle remaining 1 Tbsp. lemon juice over top. Garnish with reserved fennel fronds.