Moroccan Sea Bass

• 1 sea bass fillet, sliced into six portions
• 1 whole head of garlic, cloves peeled and chopped
• 1 -2 potato, peeled and sliced very thinly
• 2 carrots, sliced into thin rounds
• 1 red bell pepper, chopped
• 1 -2 hot pepper, seeded and chopped (such as chili or jalapeno)
• 2 tablespoons sweet red paprika (use very fresh and high quality)
• 1 lemon, sliced into large rounds
• 1 bunch fresh cilantro, chopped (do not use dried)
• 1/4 cup oil
• 2 1/2 tablespoons chicken soup powder (try to use Osem brand)
• 1 cup fava beans (optional)
• water

1. Place fish in pot skin side down.
2. Add remaining ingredients with water reaching level with the fish.
3. Bring to a boil.
4. Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
5. To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
6. Enjoy!

bass fillet, head of garlic, potato, carrots, red bell pepper, hot pepper, sweet red paprika, lemon, fresh cilantro, oil, chicken soup powder, fava beans, water

Taken from www.food.com/recipe/moroccan-sea-bass-366440 (may not work)