|2 Tbsp||Cooking oil|
|2||Onions, peeled and finely chopped|
|2 cloves||Crushed garlic|
|1||Lemon, rind only, cut into thin strips|
|1 tsp||Sumac powder|
|2 tsp||Ground cumin|
|½ tsp||Crushed chilli, paste|
|800 g||Canned tomatoes, 2 x cans, chopped Moroccan style|
|4 pieces||White-fleshed fish fillets, skinned and boned|
|¾ cup||Couscous, cooked, per person|
|1 to serve||Fresh coriander|
|1 to serve||Lemon, wedges|
- Heat oil in a large frying pan and add onion, garlic, lemon rind, sumac, cumin, crushed chilli paste and tomatoes.
- Cook, stirring often, for 2 minutes.
- Cut fish into 6cm pieces. Add to tomato mixture and cook over a medium heat until fish is cooked through.
- Serve with couscous and garnish with coriander and lemon wedges.