Ingredients

Steps

• Season flour with salt, pepper, and paprika on a plate.
• Dredge halibut fillets in the flour mixture until coated.
• Fry fillets in hot vegetable oil for 3 minutes per side.
• Baste the fish with melted butter and lemon juice until cooked.
• Dry fry bacon lardons in a separate pan until crisp.
• Stir in chopped dates and harissa paste and cook for 3 minutes.
• Add wine, stock, and olives and simmer until the sauce thickens.
• Serve halibut over bulgur wheat and top with sauce and parsley.