Moroccan Fish

3 lbs of branzino, filleted and cut into pieces
1/4 tsp salt, for salting fish
1/4 cup olive oil
6 garlic cloves, finely sliced
1 Tbsp cumin
2 Tbsp sweet paprika
1 tsp 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 diagonal chunks
3 Tbsp tomato paste
1/4 cup preserved lemon, finely diced or juice of one lemon
1 dry red chili or 1 seeded jalapeño
3/4 cup water
1 bunch fresh cilantro, finely chopped
1/3 cup water

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.
Add reserved fresh cilantro just before serving.

Quick preserved lemon
1 lemon, washed, thinly sliced and pitted
1/2 cup kosher salt

Dip each slice of lemon into a bowl of kosher salt, fully coating all sides.
Place in a baggie or freezer safe container and freeze for a few hours or a day.
Use just like preserved lemon.