Best Moroccan Fish

themediterraneandish.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

Extra Virgin Olive Oil (I used Private Reserve EVOO)

8 garlic cloves, divided ( 4 minced cloves and 4 sliced)

2 tbsp tomato paste

2 medium tomatoes, diced

1 red pepper, cored, sliced

1 15-oz can chickpeas, drained and rinsed

1 ½ cup water

Large handful fresh cilantro (about 1 cup fresh cilantro)

Kosher salt and black pepper

1 ½ tsp Ras El Hanout, divided

1 ½ lb cod fillet pieces (about ½ inch in thickness)

¾ tsp paprika

½ tsp cumin

Juice of ½ lemon

½ lemon, sliced into thin rounds

Directions at themediterraneandish.com

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