Spicy Moroccan Fish With Potatoes and Chickpeas | Asif

Ingredients

• 10 sea bass filets (150 grams/5oz each), skin removed
• 3 lemons
• 2 tablespoons coarse salt
• 3 red bell peppers
• 1-3 hot green chili peppers (to taste)
• 2 garlic heads, separated into cloves, peeled and halved
• ¾ cup neutral oil, or a mild olive oil
• 1 can (400 grams/ 14 oz) crushed tomatoes
• 2 cups water
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 2 flat tablespoons fine salt
• 1 teaspoon ground black pepper
• 3 potatoes, peeled and sliced lengthwise into 5 mm (¼-in) thick rounds
• 500 grams (3 cups) cooked chickpeas (if canned, drain and rinse)
• A handful of cherry tomatoes, halved (optional)
• ¼ bunch cilantro, washed well and finely chopped
• 1 tablespoon paprika