(Adapted from recipe by Liora Kushner)

Ingredients

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   

   strips

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

Directions

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.