Cooking Instructions

• Slice the bell pepper, carrots and green pepper into strips. Slice the potato into half and then into 1" pieces. Cut each clove of garlic in half.
• Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about ⅓ cup olive oil.
• Add all of the veggies to the pan and saute on medium heat for 2-3 minutes.
• Season with the paprika, salt, cumin, turmeric and tomato paste and stir and cook for another 2-3 minutes.
• Lower the flame to medium/low. Add in half of the cilantro and about ¾ cups of water and stir everything together. Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed.
• Lightly salt the fish fillets and place them into the pan so that they’re coated in the sauce, at least ¾ of the way to the top. If there isn’t enough sauce, add another ¼ cup water. Spoon the sauce over each fish fillet.
• Top with remaining cilantro and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.
• Add lemon slices from ½ a lemon at the end, and squeeze the remaining lemon juice over the top before serving.