1 tbsp extra virgin olive oil
2 garlic cloves, crushed
1 tsp ground cumin
200g blanched, skinless and chopped tomatoes
1 red pepper, cut into chunks
450g sea bass, hammour or
any white fish fillet, cut
Heat the oil in a medium-sized saucepan. Don't let it smoke. Add garlic, cumin and paprika and cook for 1 minute.
Add tomatoes and cook for
Add 100 ml water and bring to a boil, then turn the heat down to bring it to a simmer.
Add pepper and simmer for 5 minutes, then add the fish and simmer for a further
Rotate the pan for stirring but avoid using a spatula as the tender fish chunks
Season well and garnish with coriander and lemon.
Serve with a brown bread roll or a cup of boiled whole wheat penne pasta.