Spicy Moroccan Fish — Jewish Food Society

Ingredients

• 5 tablespoons olive oil
• 1 large red bell pepper, thinly sliced
• 1 large jalapeño, thinly sliced and seeded if desired
• 6 garlic cloves, finely chopped
• 2 roma tomatoes, thinly sliced
• 1 lemon, rind and pith removed, thinly sliced into rounds
• 1 bunch cilantro (leaves and all stems), chopped
• ½ teaspoon hot, sweet, or smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• Kosher salt
• Freshly ground black pepper
• 2 to 3 pounds salmon or white fish like red snapper, striped bass, cod or halibut, skin-on filets