My Chraime
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Ingredients
- 2 tbsp – extra virgin olive oil
- 1 red pepper – cleaned and cut
- 3 cloves garlic
- 2 tomatoes – medium chopped
- 1 tbsp – tomato paste
- 1 small onion
- 1 tsp harissa or chili powder
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1 tbsp cumin seed
- 2 fillets red snapper, Mediterranean sea bass, cod or striped bass
- lemon juice to serve
- fresh white bread to serve
- tahini to serve
- fresh vegetable salad or freshly cut cucumbers and radishes drizzled with olive oil and salt, to serve
Directions
- Blend the red pepper, tomatoes, garlic, harissa, sweet paprika, smoked paprika and coriander in a blender.
In a pan, heat up the olive oil, add in the cumin seeds and let toast for a couple of seconds. Add the pureed tomato blend into the oil. Mix and season well with salt and pepper. Let simmer on medium low for 20-25 minutes until thickened and slightly sweet. Check for seasoning.
Place the 2 fish fillets on top and cover with the sauce. Cover with a lid and let cook for 2-5 minutes, depending on the thickness of the fish fillet.
Take off the heat and serve immediately. I just bring the pan to the table and serve as is.