Panfried Sea Bass with Harissa Rose

Ingredients

• 3 tbsp harissa paste (store-bought or see recipe )
• 1 tsp ground cumin
• 4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
• all-purpose flour, for dusting
• 2 tbsp olive oil
• 2 medium onions, finely chopped
• 6 1/2 tbsp / 100 ml red wine vinegar
• 1 tsp ground cinnamon
• scant 1 cup / 200 ml water
• 1 1/2 tbsp honey
• 1 tbsp rose water
• scant 1/2 cup / 60 g currants (optional)
• 2 tbsp coarsely chopped cilantro (optional)
• 2 tsp small dried edible rose petals
• salt and freshly ground black pepper

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