This dish originates from Bizerte, the northernmost city in Africa. It is sweet and spicy and beautifully aromatic. It is adapted from a recipe kindly given to us by Rafram Hadad. Serve it as a main course with some plain rice or couscous and something green, like sautéed spinach or Swiss chard. Dried rose petals are available in Middle Eastern stores and also online.
Panfried Sea Bass with Harissa & Rose Recipe
Sea Bass With Carrot Harissa, bass, catfish
Joy Roncken - Pan-fried Sea Bass with Harissa and Rose
Panfried Sea Bass with Harissa & Rose, Recipe
Mediterranean sea bass with potato bake by Ainsley Harriot
Panfried Sea Bass with Harissa & Rose Recipe
Panfried Sea Bass with Harissa & Rose Recipe
Harissa Salmon Fillets with Orange and Sumac - Krumpli
Joy Roncken - Pan-fried Sea Bass with Harissa and Rose
Lexi's Kitchen: PAN FRIED SEA BASS WITH HARISSA AND ROSES
Sea Bass With Carrot Harissa, bass, catfish
Pan fried sea bass with harissa & rose – Lime + Barley
Panfried Sea Bass with Harissa & Rose Recipe, Epicurious.com