morrocan style spicy talapia with red sauce

1 talapia, cleaned with two deep slashes on each side or cut into pieces
1 sweet red pepper, roasted peeled and cut into strips.
1 or 2 jalapenos - depending on how much fire you want.
2 Tbsp virgen olive oil
4 cloves garlic
4 big ripe tomatoes (even a little bit over ripe are good)
1 tsp salt
1tbsp paprika
1 tsp cayenne (less can be added)
1 tbsp ground cumin
1 tsp tumeric
1 bundle fresh corriander
lemon (for soaking the fish)
1 - 2 pickled lemons

Alternative is to make the sauce in a fry pan, cover and cook for 20 - 30 minutes. The pepper can be roasted on a fire/grill or halved and place cut side down under a oven broiler until the skin becomes blackened and loose. Under a broiler is cleaner and easier but you loose the smokey flavor. This recipe can be doubled and more.

1. Prepare the fish by making2 - 3 deep slices into each side or by cutting into pieces and soaking in lemon juice and salt while preparing the sauce.
2. Prepare the sauce: put into a pan 1 tbsp of the olive oil, sweet pepper and the diced jalapeno, garlic and let simmer over a medium fire. Peel and dice the tomatoes and add them. Wash and chop the corriander. When the tomatoes have become softened and lost their shape take the sauce off the fire and add corriander and spices stirring well.
3. Take a baking pan and put the other tbsp of olive oil on the bottom. Pour on half the sauce. Add the fish (after washing off the lemon and salt). Pour on rest of the sauce. If you have pickled lemons you can now put slices or pieces on top of the fish.
4. Bake at 180 - 200C for about 20 - 30 minutes.

Serving Size: 2

Number of Servings: 1

Recipe submitted by SparkPeople user PERACH.