To my surprise my husband picked a new recipe Panfried Sea Bass with Harissa and Rose. First of all my husband made this recipe for me on Mother’s Day for dinner and it was much appreciated. We had to make a substitution for the sea bass and we chose trout. My husband made the harissa from scratch using the recipe in the cookbook. We also skipped the rose water and dried edible rose petals. This turned out to be a very flavorful fish dish, Yotam Ottolenghi’s recipes never disappoint. It was deemed “make again” but chances are it won’t. This recipe is available at Epicurious.
To see what others made head over to I Heart Cooking Clubs.