Braised Fish With Spicy Tomato Sauce

By bdeedman

Ingredients

• 1 tablespoon paprika
• 2 teaspoons ground coriander 1½ teaspoons ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon cayenne
• 3 tablespoons olive oil
• 4 cloves garlic, grated or finely chopped
• ¼ cup tomato paste
• 5 ounces frozen chopped spinach (from a 10-oz. pkg.)
• 2 teaspoons sugar
• 1¼ teaspoons kosher salt Freshly ground black pepper
• 4 frozen skinless cod fillets or other white fish, such as sole, flounder, snapper, or wild Alaska pollock (about 1½ lb. total)
• 1 teaspoon lemon zest (from 1 lemon)
• Fresh cilantro leaves, for serving
• Cooked couscous, for serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Step 1
Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomato paste and cook, stirring constantly, until darkened, about 1 minute. Stir in spinach, 1½ cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high. Cook, stirring occasionally and breaking up spinach with a spoon, until spinach is dispersed, 3 to 4 minutes.

Step 2
Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness.Top with lemon zest and cilantro and serve with couscous.