Chraimeh

Instructions

1. Thinly slice the onion and crush the garlic. Sauté them in the olive oil for 5 minutes, without browning.
2. Add the tomato paste, paprika, cumin and harissa, then stir for 1 minute.
3. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 15 minutes over low heat.
4. Cut the fish fillets into pieces and place them in the sauce, without stacking them.
5. Cover and poach for 8 to 10 minutes, until the flesh flakes easily.
6. Sprinkle with chopped cilantro, drizzle with lemon juice and serve piping hot.