Ingredients

• 4 x 150g/5½oz halibut fillets
• 125g/4½oz plain flour
• salt and freshly ground black pepper
• pinch paprika
• 1 tsp vegetable oil
• 1 tbsp unsalted butter
• 200g/7oz bacon lardons
• 200g/7oz dates
• stones removed
• chopped
• 1 tbsp ready-made harissa paste
• 75ml/2¾oz Madeira wine
• 100ml/3½fl oz chicken stock
• 20 black Kalamata olives
• 200g/7oz cooked bulgar wheat or couscous
• 4 lemon wedges
• 1 tbsp chopped fresh parsley

Directions

• Sprinkle the flour onto a plate and season
• to taste
• with salt and freshly ground black pepper and a pinch of paprika. Dredge the halibut fillets in the mixture until completely coated.
• Heat the vegetable oil in a frying pan over a medium heat. When the oil is hot
• add the seasoned halibut fillets and fry for 2-3 minutes on each side
• or until golden-brown on both sides.
• Place a knob of the butter on top of each halibut fillet and continue to cook. When the butter has melted
• baste the fillets in the melted butter until completely cooked through
• then squeeze over the lemon juice and set the halibut fillets aside on a warm plate.
• Meanwhile
• for the spicy harissa sauce
• dry fry the bacon in a separate frying pan for 6-8 minutes
• or until crisp and golden-brown. Add the dates and harissa paste and stir well to combine
• then reduce the heat and continue to cook for 2-3 minutes.
• Add the Madeira wine
• stock and olives and continue to cook for a further 4-5 minutes
• or until the volume of liquid has reduced and the sauce has thickened.
• To serve
• divide the bulgar wheat or couscous equally among four serving plates. Place one fried halibut fillet on top of each. Pour over the Moroccan-style sauce and garnish with a lemon wedge. Sprinkle over the chopped fresh parsley.