Moroccan Fish in a Cast-Iron Dish Recipe

6 tilapia

2 large tomatoes

1 / 2 cups tomato paste

1 / 4 cups olive

1 medium onion

3 cloves garlic

1 / 2 cups pitted green olife

1 preserved lemon

1 / 4 cups, chopped fresh cilantro

1 / 4 cups, chopped fresh parsley

1 teaspoon ground cumin

1 teaspoon paprika

1 / 2 teaspoons turmeric

salt

black pepper

1 / 2 teaspoons cayenne pepper

1 / 2 cups water

Prep the sauce: In a bowl, mix tomatoes, tomato paste, olive oil, onion, garlic, spices (cumin, paprika, turmeric, ginger, cayenne),parsley , cilantro, salt, and pepper. Marinade the fish in it for 30-60 minutes

Assemble in the cast-iron dish: • onions , tomatoes, tomatoes paste , chick peas. • Place tilapia fillets on top. • Pour remaining tomato mixture over fish. • Add sliced preserved lemon and olives around the fillets. • Pour 1/2 cup water over everything to keep it moist.

Cook: • Cover with lid or aluminum foil. • Simmer on medium-low heat for 20–25 minutes (or until fish is cooked through and flakes easily).

Finish and serve: • Serve directly from the cast-iron dish with couscous, rice, or bread.