1/4 teaspoon cayenne pepper or pinch chili flakes, to taste
1/2 cup green olives, pitted and roughly chopped — optional
2 tablespoons chopped cilantro and/or parsley
Salt and black pepper to taste
Fresh lemon wedges, for serving
Instructions
Pat the fish dry and season lightly with salt and pepper. This helps it sear instead of steam.
Heat 1 tablespoon of olive oil in a wide skillet over medium-high. Sear the fish until just browned, about 2–3 minutes per side. Transfer to a plate and keep warm.
Add garlic and the spices (paprika, cumin, coriander, saffron, cayenne). Stir for 30–60 seconds until fragrant.
Pour in crushed tomatoes and stock. Stir in the preserved lemon (or zest/juice). Bring to a gentle simmer and cook 8–12 minutes to thicken slightly.
Return the fish to the pan. Nestle the fillets into the sauce and simmer gently until the fish flakes easily, 4–8 minutes more depending on thickness. The sauce should cling to the fish, not pool.
Stir in olives in the last 3–4 minutes, if using. Taste and adjust salt and pepper as needed.
Finish with chopped cilantro/parsley. Serve hot with lemon wedges on the side and a starch to sop up the sauce.
Notes
Moroccan-inspired white fish simmered in a bright tomato sauce with preserved lemon, paprika, cumin, and olives. Quick weeknight dinner that’s bold enough to feel festive.
