400 gram white fish (cod or similar cheaper variant for the student under you)
2 small onions
4 garlic cloves
4 tablespoons fresh chopped parsley
4 tablespoons fresh chopped cilantro
1 teaspoon cumin
1 tablespoon paprika
4 tablespoons bulgur
2 teaspoons harissa paste
3 tomatoes in small cubes (or canned)
1 tablespoon tomato paste
1 bay leaf
Pepper and salt
In a food processor pulse the fish with 1 onion and 2 garlic cloves until everything is small. Add 2 tablespoons cilantro and 2 tablespoons parsley, the harissa, egg, bulgur, cumin, pepper, salt and half of the paprika. Mix it together and let it rest in the fridge for 30 minutes or more.
In a skillet (or tajine) warm some oil and bake the second onion and garlic until soft. Add the tomato paste and bake until it starts to smell sweet. Add the tomatoes and the remaining paprika, the bay leaf, pepper and salt. Let this simmer so it can turn into a sauce. (I add more water to the sauce and cooked some broccoli in it but that is only if you like to eat broccoli next to it). If you like spicy, you can add some harissa to the sauce as well.
Form small balls out of the fish mixture and lay them in the sauce. Bake/cook them in the sauce on a low fire for about 15 minutes. Turn them only once very carefully because they are quiet delicate. Before serving add a squeeze of lemon juice, the remaining cilantro and parsley.