Moroccan Fish

Ingredients:

- Extra Virgin Olive Oil (I used Private Reserve EVOO)
- 8 garlic cloves, divided (4 minced cloves and 4 sliced)
- 2 tbsp tomato paste
- 2 medium tomatoes, diced
- 1 red pepper, cored, sliced
- 1 15-oz can chickpeas, drained and rinsed
- 1 ½ cup water
- Large handful fresh cilantro (about 1 cup fresh cilantro)
- Kosher salt and black pepper
- 1 ½ tsp Ras El Hanout, divided
- 1 ½ lb cod fillet pieces (about ½ inch in thickness)
- ¾ tsp paprika
- ½ tsp cumin
- Juice of ½ lemon
- ½ lemon, sliced into thin rounds

Preparation:

- In a large pan with cover, heat 2 tablespoon extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
- Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
- Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in ½ teaspoon Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
- Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika.
- Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
- When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
- Serve immediately with your favorite crusty bread, grain, or rice.

Notes:

How do you know when fish is ready? When fish is ready, it will become opaque in color and will easily flake. Take a fork to the thickest part of the fish at a 45-degree angle, gently twist the fork and pull some of the fish up. It should easily flake. Under-cooked fish will still look a bit grey and will resist flaking. If that's the case, let it cook a bit more but watch carefully so that you don't end up overcooking your cod.

How to Store Leftovers? Keep leftovers in a tight-lid glass container in the fridge for up to 2 days.

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Nutrition Values:

Vitamin A 5%
Vitamin C 97%
Calcium 27%
Iron 28%
Vitamin D 1%
Magnesium 15%
Potassium 22%
Zinc 21%
Phosphorus 30%
Thiamin (B1) 34%
Riboflavin (B2) 19%
Niacin (B3) 13%
Vitamin B6 139%
Folic Acid (B9) 7%
Vitamin B12 24%
Vitamin E 7%
Vitamin K 9%