Tunisian Grilled Fish Sandwich with Slaw and Harissa Mayo

In a small bowl, combine the shredded cabbage and carrot. Drizzle with fresh lemon juice and a pinch of salt and pepper. Toss to combine and set aside to allow flavors to meld.

In another small bowl, whisk together the mayonnaise and harissa paste until well combined. Set aside.

Pat the fish fillets dry with paper towels. In a shallow dish, combine the cumin, paprika, salt, and black pepper. Dredge each fish fillet in the spice mixture, ensuring it is evenly coated.

Heat the olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add the seasoned fish fillets. Cook for 4 minutes per side, or until the fish is opaque throughout and flakes easily with a fork.

Lightly toast the split crusty rolls in the same skillet for 1-2 minutes per side, until golden brown and slightly crisp.

To assemble the sandwiches, spread a generous amount of the harissa mayonnaise on both halves of each toasted roll. Place one grilled fish fillet on the bottom half of each roll.

Top the fish with a portion of the prepared slaw. Place the top half of the roll over the slaw to complete the sandwich. Serve immediately.