Updated from this November, 2006 post. Serves 4.
Ingredients
1-1/2 lb cod, scrod, haddock or other thick white fish fillets, cut into four serving pieces
1 Tbsp harissa
2 tsp olive oil
1 large onion, sliced into rings
4 slow-roasted tomato halves (with thyme and garlic), or sun-dried tomatoes in oil + 2 cloves sliced garlic
1 cup clam juice or white wine
Juice of half a lemon, or more to taste
Black pepper, to taste
Agave nectar (optional)
2 Tbsp flat-leaf parsley, roughly chopped, for garnish
Directions
Preheat oven to 375°F.
Place the fish in a bowl, rub it all over with harissa, and set aside for 20 minutes.
In a large ovenproof frying pan, heat the oil, and add the onion. Sauté briefly over medium heat until onions are just translucent. Add tomato, clam juice and lemon juice, and cook 3-4 minutes until the flavors combine.
Remove from heat, and nestle the fish into the sauce, spooning a bit over the top of the fish. Cover with aluminum foil, and place in the oven for 10 minutes, or until fish is just cooked through (do not overcook). Remove pan from the oven and let sit, covered, for 2-3 minutes.
Season with black pepper to taste, agave nectar (if needed to balance the tartness), and top with parsley.