Moroccan Fish Serves 4 4 tbsp olive oil 2 tbsp paprika ¼ tsp hot paprika scant tbsp turmeric ¼ tsp cumin (optional) 1½ tsp salt 1 tbsp ground coriander 1½ lb / 700 g white fish fillets, Nile perch, barramundi, tilapia and such, soaked in lemon water for several minutes 1 red pepper, cored and sliced , two tomatoes sliced lengthwise ½ cup / 70 g cilantro, with stalks, coarsely chopped 1 cup drained can chickpeas) ½ lemon, sliced, 12 cloves garlic sliced (yes! 12!), 2 tbsp freshly squeezed lemon juice In a medium mixing bowl, mix together olive oil and spices. Dip the fillets a couple at a time in the spice mix and make sure to coat well. Put slices of red pepper and tomatoes in a sauce pan, layer the fillets on top, and layer the rest of the red peppers. Layer the chile pepper, garlic, and cilantro(I used more cilantro for more color) and cover with the chickpeas. Layer the rest of the tomatoes and lemon slices. (the lemon slices are so good cooked!)Pour water into the mixing bowl and scrape in any spice leftovers, add to the pan to cover the fillets Bring to a boil Lower heat and cook for 10 minutes. BEAUTIFUL!