Moroccan Fish Baked In Tomato-cilantro Sauce

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs fish fillets or 2 lbs other firm textured fish fillets
• flour, for dusting
• 2 eggs, beaten
• 1/4 cup wine or 1/4 cup milk or 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 onion, halved and thinly sliced
• 1 garlic clove, chopped
• 3 tomatoes, ripe seeded and chopped or
• 4 cans tomatoes, chopped and drained
• 1 tablespoon ground cumin
• 1 cup minced cilantro
• salt and pepper

Recipe

• 1 cut fish into serving size pieces about 1 inch thick.
• 2 soak fish in wine, milk, or lemon juice. then dust with flour. followed by a dip in beaten egg.
• 3 heat 2 tablespoons of olive oil in a skillet over medium to high heat and when it is almost smoking add a few pieces of fish. cook the fish, a few pieces at a time for 2-3 minutes each side. (the fish will finish cooking later.) remove each piece as it is cooked and set aside.
• 4 when all the fish is done, discard the frying fat and wipe the pan out with paper towels. add remainng 2 tablespoons of oil to pan and over medium-low heat gently cook the onion and garlic until soft but not brown, about 10-15 minutes
• 5 add tomatoes and cook, stirring occasionally, until the tomatoes have given off their juices ad start to thicken, about 10 minutes.
• 6 stir in cumin and cilantro. taste for seasoning and add salt and pepper if necessary.
• 7 heat oven to 350 degrees. arrange fish pieces in a shallow baking or gratin dish and cover with sauce. bake until fish is thoroughly cooked and the sauce is bubbling, about 20 minutes.