Moroccan Fish Tagine — Jewish Food Society

Ingredients

• ½ cup extra virgin olive oil
• 10 garlic cloves, minced
• 3 dried sweet red peppers, seeded (optional)
• 2 yellow bell peppers, sliced
• 1 jalapeño, seeded and finely diced
• 1 cup fresh cilantro, chopped and divided
• 1 preserved lemon, pulp discarded and skin thinly sliced (optional)
• ½ tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt (plus more for seasoning fish)
• 1 teaspoon crushed dried chili
• 1 cup boiling water, plus more as needed
• 6 5-ounce red snapper fillets, or any mild white fish like haddock or tilapia
• 1 lemon, thinly sliced