1 tablespoons olive oil
4 red potatoes, small cubes
1/2 large onion, sliced into thin rings
1 red bell pepper, small dice
2 garlic cloves
1/2 teaspoons turmeric
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1 teaspoon paprika
salt and pepper, to taste
2 cups canned chopped tomatoes
1/2 tablespoon fresh lemon juice
2 tablespoons cilantro, and more to garnish
1/2 pound 1-inch-thick firm white fish fillets (such as cod, haddock or sea bass)
couscous cooked in chicken broth, to serve
Add olive oil to a large saute pan. Saute potatoes, onions, and pepper with garlic, tumeric, cumin, cayenne, paprika, cinnamon, salt, pepper until cooked through, about 10 minutes.
Combine tomatoes, lemon juice and cilantro into a large pan. Add fish and bring to a boil, reduce heat, cover and simmer until fish is cooked, about 10 minutes.
Serve a fish fillet on top of the couscous and spoon liquid on top. Sprinkle with chopped cilantro to garnish and serve. Or, serve the fish with the spiced potatoes.