Cod and Harissa Tagine | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 3 tablespoons harissa , divided
• 2 medium fennel bulbs, trimmed and thinly sliced (about 4 cups)
• 4 medium garlic cloves, thinly sliced
• 1 teaspoon coriander seeds
• Kosher salt and ground white pepper
• 1 teaspoon ground turmeric
• 4 6-ounce skinless cod fillets
• 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
• ¼ cup pimento-stuffed green olives, chopped
• ¼ cup sliced almonds, toasted