(Adapted from recipe by Liora Kushner)
4 sea bass fish filets (cod or salmon may be substituted)
10 cloves of garlic
4 peeled and diced tomatoes
1 whole red bell pepper, stemmed, seeded and cut into
2 medium-heat dried chilies
½ cup roughly chopped cilantro
½ preserved lemon (sliced)
½ teaspoon turmeric
½ teaspoon ground cumin
1 teaspoon sweet paprika
Salt and pepper to taste
For garnish: ½ bunch flat-leaf parsley sprigs, stems removed, and sprigs tossed with a dash of fresh lemon juice and tossed with olive oil
Sauté the garlic in a little bit of olive oil, in a skillet, on medium heat for one minute.
Add strips of red bell pepper and diced tomatoes.
Add turmeric, cumin, paprika, dried chilies, salt and pepper and 1 cup of water. Cover and bring to a soft boil.
Reduce heat and let the sauce cook for 2 minutes.
Add fish filets, preserved lemons and cilantro. Cook uncovered for 15 more minutes until the sauce is reduced.
Garnish with dressed parsley sprigs before serving. Makes 4 servings.