Moroccan Fish

• 3 tablespoons olive oil
• 2 tablespoons flat-leaf Italian parsley, chopped
• 1 onion, chopped
• onion, chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 12 teaspoon kosher salt
• 1 teaspoon paprika
• 12 teaspoon cayenne pepper
• 1 12 cups water
• 1 -2 lb firm white fish fillet (Grouper, Orange Roughy, Cod, or Monkfish)

1. Heat the oil in a saute pan and add the onion, parsley and garlic.
2. Saute until soft.
3. Add everything EXCEPT the fish, mix well and heat through.
4. Put the fish in a shallow baking dish (8x10 works).
5. Pour the sauce over the fish.
6. Bake at 350 degrees F for (30-45) minutes.
7. Note: If you add a cup of chicken broth to the sauce, mix in 1/2 cup UNCOOKED rick and mix will into the sauce and the rice can cook along with the fish.
8. Very nice.

olive oil, flatleaf italian parsley, onion, onion, garlic, tomato paste, lemon juice, cumin, ground coriander, kosher salt, paprika, cayenne pepper, water, grouper

Taken from www.food.com/recipe/moroccan-fish-187110 (may not work)