Moroccan Fish

A zesty little fish dish indeed. I got it from an Arabic cookbook I have.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 3  tablespoons olive oil
• 2  tablespoons flat-leaf Italian parsley, chopped
• 1  onion, chopped
•  onion, chopped
• 6  garlic cloves, minced
• 2  tablespoons tomato paste
• 2  tablespoons lemon juice
• 1  teaspoon cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon kosher salt
• 1  teaspoon paprika
• 1⁄2 teaspoon cayenne pepper
• 1 1⁄2 cups water
• 1 -2  lb  firm  white fish fillet (Grouper, Orange Roughy, Cod, or Monkfish)

Directions

1. Heat the oil in a saute pan and add the onion, parsley and garlic. Saute until soft.
2. Add everything EXCEPT the fish, mix well and heat through.
3. Put the fish in a shallow baking dish (8x10 works). Pour the sauce over the fish.
4. Bake at 350 degrees F for (30-45) minutes.
5. Note: If you add a cup of chicken broth to the sauce, mix in 1/2 cup UNCOOKED rick and mix will into the sauce and the rice can cook along with the fish. Very nice.