Servings: 0
INGREDIENTS
- 4 sea bass fillets or steaks or fillets
- 1 spicy green pepper, finely chopped
- 2 red chili peppers, finely chopped
- 10 garlic cloves, finely chopped
- ½ tablespoon sugar
- 1 tablespoon crushed red pepper
- 1 tablespoon sweet or hot paprika
- 1 tablespoon ground caraway spice mix, toasted caraway seeds, cumin, and coriander
- 1 tablespoon harissa
- 2 tablespoons tomato paste
- 7 ounces/½ can crushed tomatoes
- 1 cup cilantro, chopped
INSTRUCTIONS
- Heat a pot with olive oil and sauté the peppers and garlic, being careful not to burn the garlic to avoid bitterness. Add the sugar and stir. Add the rest of the spices, except the caraway mix. Add the harissa and tomato paste, and stir well until combined. Add the crushed tomatoes and simmer the sauce over low heat for 5 minutes.
- Add the caraway spice mix and chopped cilantro. Add some water and stir. Let it cook over low heat for 20 minutes, stirring occasionally.
- Arrange the fish fillets nicely and pour the sauce over them. Cook for about 10 minutes, then transfer to a preheated 355°F (180°C) oven for an additional 10 minutes. Be careful not to dry out the fish; it should remain juicy.
- Squeeze half a fresh lemon over the fish and enjoy!