Ingredients
1½ lb snapper, or fish fillets, cod, or halibut
3 cups tomatoes, diced (no need to deseed)
2 cups mushrooms, of your choice, fresh, sliced
⅓ cup olive oil
⅓ cup raisins
5½ oz red onions, finely chopped
10 garlic cloves, minced
1½ tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 lemon, zested and juiced
salt and ground black pepper, to season and to taste
1 cup rice, steamed
¼ tsp parsley, chopped
sauce, of your choice
Preparation
Heat up oil in a deep skillet over medium-high heat. Add the mushrooms and saute for roughly 10 minutes until caramelized and the liquids have all evaporated.
Reduce heat to medium. Add onions and garlic and saute until translucent.
Add tomatoes, raisins, coriander, cumin, and paprika. Stir to combine, then bring to a simmer.
Continue simmering for roughly 15 minutes until the sauce has reduced slightly.
While waiting, prepare a baking sheet with a rack on top. Place your fish fillets on it.
Brush the fish fillets with lemon juice on both sides, then season generously with salt and pepper.
Allow to marinate briefly for 15 minutes to remove any off smells.
Preheat your oven to 400 degrees F.
Once the sauce has been reduced, adjust seasoning with salt and pepper.
Place half of the sauce at the bottom of your preferred baking casserole, then place the marinated and drained fish fillets on top.
Pour the remaining sauce to cover then sprinkle the lemon zest on top.
Roast for roughly 15 minutes until the fish is fully cooked and flakes easily.
Once baked, drizzle with the sauce. Garnish with parsley and serve immediately with rice.
