2 pounds thick fish fillets, any white fish such as sea bass, halibut
1 small onion, fully chopped
2 cloves garlic, finely chopped
1 cup tomato sauce
1/2 teaspoon harissa
1 medium bay leaf
1 cup oil cured olives, pitted
Juice of one lemon
1/4 cup flat leaf parsley, chopped
1/3 cup extra virgin olive oil for frying
1/2 cup water
1. Combine all ingredients, except oil, in robot coupe, and process on high 1 minute, until thick.
2. While motor is running, slowly add oil in a thin stream, and continue to add until entirely emulsified. Scrape down the sides at least 1 or 2 times.
3. Adjust consistency with water or more lemon juice, and adjust seasoning if needed.