Chermoula:
½ bunch cilantro (about 1 cup chopped), stems included
1 small handful parsley (about ¼ cup chopped), stems included
4 cloves garlic
¼ cup juice from Preserved Lemons
2 tsp paprika
2 tsp cumin
1 tsp salt, extra to style
1 pinch saffron, crushed between your fingers
½ cup olive oil
4 agency white fish filets (sea bass, tilapia, sole, or snapper, about 2 lbs complete)
1 tbsp olive oil
2 medium onions, thinly sliced (about 2 cups sliced)
1 Preserved Lemon, divided
1” ginger, reduce into skinny matchsticks
1 tbsp tomato paste
8oz cherry tomatoes
1. In a meals processor, mix the Chermoula components and pulse till easy, about 20 pulses, then divide in half. Pat the fish dry then place in a shallow dish; pour over half of the Chermoula, cowl and refrigerate.
2. Heat the olive oil in a big skillet over medium warmth. Add the onions and sauté till very gentle and beginning to brown, about 20 minutes, stirring typically to stop scorching. Slice the preserved lemon in half; mince one half, and thinly slice the opposite half. Add the minced lemon to the onions together with the ginger, tomato paste, and the opposite half of the Chermoula. Saute for five minutes to permit the flavors to marry.
3. In a single layer, add the fish filets to the skillet, then scatter the tomatoes. Cowl tightly and simmer till the fish is cooked by way of and simply beginning to flake, about 8 minutes. Take away the duvet then serve garnished with the sliced lemon.
*** For a extra filling meal, add ½ lb boiled new potatoes to the skillet with the cherry tomatoes (merely boil till fork-tender, about 10 minutes).
