Maman’s Moroccan Fish

3 lbs of branzino, filleted and cut into pieces

1/4 tsp kosher salt, for salting fish

1/4 cup olive oil

6 garlic cloves, finely sliced

1 Tbsp cumin

2 Tbsp sweet paprika

1 tsp kosher salt

1 tsp white pepper

1 large yellow onion, thinly sliced

1 red pepper, sliced in thin strips

1 yellow pepper, sliced in thin strips

3 medium carrots, cut into thick Juice of

1 jalapeño, diagonal chunks

3 Tbsp tomato paste one lemon or

1/4 cup preserved lemon stem and seeds removed for less heat

3/4 cup water

1 bunch fresh cilantro, finely chopped

1/3 cup water

Handful fresh cilantro, for garnish

Rinse fish filets with cold water and pat dry. Season fish with salt, then place skin down on top of paper towel. Set aside. In a large round skillet with lid, warm oil over low heat and add garlic, spices, peppers and carrots. Sauté for 3 minutes to coat the vegetables with spices.Add tomato paste, preserved lemon or lemon juice and chili pepper.

Stir until all sauce is smooth and the ingredients are coated, about 2 minutes.Add 3/4 cup water, cover and simmer for 15 minutes. Stir occasionally to ensure sauce doesn’t stick to the bottom of the pan. With a large spoon, move the carrot and onion to the outer edges of the pan.

Place fish in the center of the pan, then spoon a generous amount of sauce onto each piece. Add chopped cilantro, reserving a handful for garnish. Add 1/3 cup water, cover and simmer for another 10 minutes, depending on the thickness of fish. Fish can be re-heated in a covered pan over low heat or in the oven.Oreserved fresh cilantro just before serving.