Moroccan cuisine · Fish & Seafood

Hout bel Felfla Hamra

Fish fillet on braised red pepper strips with plenty of garlic and sweet paprika.

Ingredients · for 4 servings

• 600 g firm white fish fillet (e.g. cod)
• 3 red bell peppers
• 6 cloves garlic
• 2 tomatoes
• 1 tbsp paprika (sweet)
• 1 tsp cumin
• 1/2 tsp hot paprika
• 1/2 bunch flat-leaf parsley
• 1 lemon
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the fish fillets into four pieces, rub with salt, pepper, half the sweet paprika and the juice of half a lemon, and let marinate for 15 min.
2. Quarter the bell peppers, remove seeds and cut into finger-wide strips; slice the garlic thinly and dice the tomatoes.
3. Heat 4 tbsp olive oil in a wide pan and braise the pepper strips with the garlic over medium heat for 10–12 min until soft and lightly browned at the edges.
4. Stir in the remaining sweet paprika, the hot paprika and the cumin, then immediately add the tomato cubes and 100 ml water and simmer uncovered for 6–8 min until the sauce is thick.
5. Place the fish pieces on the vegetables, drizzle with the remaining olive oil, and cook covered gently for 8–10 min until the flesh flakes easily.
6. Sprinkle with chopped parsley and serve straight from the pan with the remaining lemon wedges and bread.