- 4 firm white fish fillets, approx. 6 oz (170 g) each, total about 1.5 lb (680 g) - 2 tbsp (30 ml) olive oil - 1 large onion, approx. 8 oz (225 g), thinly sliced - 3 cloves (9 g) garlic, minced - 1 14 oz (400 g) can crushed tomatoes - 1 tbsp (15 ml) tomato paste - 1/2 cup (120 ml) fish stock or water - 1 preserved lemon rind, rinsed and thinly sliced (pulp discarded) - 1/2 cup (75 g) pitted green olives, halved - 1/4 cup (15 g) fresh cilantro, chopped - 1/4 cup (15 g) fresh parsley, chopped - 1 tsp (2 g) ground cumin - 1 tsp (2 g) sweet paprika - 1/4 tsp (0.5 g) cayenne pepper or 1 tsp (5 g) harissa (adjust to taste) - 1/2 tsp (3 g) kosher salt, plus more to taste - 1/4 tsp (1 g) freshly ground black pepper - 1 tbsp (15 ml) lemon juice, fresh - 1 tbsp (15 ml) extra-virgin olive oil for finishing (optional)
1. Heat 2 tbsp (30 ml) olive oil in a large skillet or sauté pan over medium heat. Add the sliced onion and a pinch of salt and cook until softened and translucent, about 6–8 minutes. 2. Add the minced garlic, ground cumin, paprika, and cayenne or harissa; cook 30–60 seconds until fragrant. 3. Stir in the tomato paste, then add the crushed tomatoes and 1/2 cup (120 ml) fish stock or water. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and reduce slightly. 4. Add the preserved lemon rind and olives to the sauce, taste and adjust seasoning with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) pepper. Stir in most of the chopped cilantro and parsley, reserving a small amount for garnish. 5. Nestle the fish fillets into the simmering sauce, spooning sauce over the tops. Cover and simmer gently for 6–10 minutes, depending on fillet thickness, until fish is opaque and flakes easily with a fork. 6. Remove from heat, stir in 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) extra-virgin olive oil if using. Garnish with remaining cilantro and parsley and serve immediately with crusty bread, couscous, or boiled potatoes.
Estimated per serving | Servings: 4
Generated: 2026-08-23T17:38:35Z
