Fish with Tomatoes (Hout Bil Matisha)

Ingredients

• 4 firm white fish fillets (such as cod or hake), about 6 ounces each
• 1/2 teaspoon salt, plus more for seasoning fish
• 1/4 teaspoon black pepper
• 1/3 cup vegetable oil, divided
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 pounds tomatoes, grated or finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup water
• 1/3 cup fresh cilantro, chopped
• 1 lemon, cut into wedges

Method

1. 1

   Season the fish fillets on both sides with salt and black pepper; set aside to come to room temperature.

2. 2

   Heat 3 tablespoons of the oil in a 9-inch skillet over medium-high heat and fry the fish fillets for 2 minutes per side, just until lightly browned. Transfer to a plate.

   4:00 · Fry fish
3. 3

   In a 6-quart saucepan, heat the remaining oil over medium heat and cook the onion, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Cook onion
4. 4

   Stir in the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Add the tomatoes, tomato paste, cumin, paprika, turmeric, cayenne, and the 1/2 teaspoon salt. Stir to combine and bring to a simmer.

6. 6

   Pour in the water, stir, and simmer uncovered over medium-low heat until the sauce thickens slightly, about 20 minutes.

   20:00 · Simmer sauce
7. 7

   Nestle the fried fish fillets into the sauce, spooning some sauce over the top. Cover and simmer gently until the fish is cooked through and flakes easily, about 10 minutes.

   10:00 · Simmer fish
8. 8

   Sprinkle the chopped cilantro over the fish and sauce, then remove from heat.

9. 9

   Serve warm with lemon wedges and crusty bread or couscous for soaking up the sauce.