2 tbsp oil2 onions, peeled and finely chopped2 cloves garlic, crushedRind of 1 lemon, cut into thin strips 1 tsp sumac (a ground tart-berry spice)2 tsp ground cumin½ tsp crushed chilli paste2 x
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|2 cloves||Crushed garlic|
|1||Lemon, rind only, cut into thin strips|
|1 tsp||Sumac powder|
|2 tsp||Ground cumin|
|½ tsp||Crushed chilli, paste|
|800 g||Canned tomatoes, 2x cans, moroccan style|
|4 pieces||White-fleshed fish fillets, skinned and boned|
|1 to serve||Fresh coriander|
|1 to serve||Lemon, wedges|
- Heat oil in a large frying pan and add onion, garlic, lemon rind, sumac, cumin, crushed chilli paste and tomatoes.
- Cook, stirring often, for 2 minutes.
- Cut fish into 6cm pieces. Add to tomato mixture and cook over a medium heat until fish is cooked through.
- Serve with couscous and garnish with coriander and lemon wedges.