Braised Sea Bass With Morrocan Spiced Sauce

• 14 cup coriander, chopped
• 14 cup parsley, chopped
• 3 garlic cloves, chopped
• 2 tablespoons olive oil
• 12 teaspoon crushed red pepper flakes (to taste)
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 pinch cinnamon
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest, grated
• salt & freshly ground black pepper
• 4 (6 ounce) chilean sea bass fillets, skin removed
• 2 tablespoons olive oil
• 12 cup onion, chopped
• 2 cups tomatoes, chopped (fresh or canned)

1. 1.
2. In a food processor or by hand, combine coriander, parsley and garlic.
3. Process until chunky.
4. Add olive oil, red pepper flakes, cumin, paprika, cinnamon, lemon juice and zest.
5. Season with salt and pepper.
6. Process until all ingredients are combined.
7. 2.
8. Spread half of spice mixture over fish fillets in a baking dish and marinate for 30 minutes.
9. 3.
10. For sauce, heat olive oil in a large skillet on medium heat.
11. Add onion and saute 2 minutes or until onion is softened.
12. Stir in remaining spice mixture and tomatoes.
13. Simmer together for 10 minutes.
14. Place fish on top of sauce, cover and simmer for 10 to 15 minutes or until fish is cooked and it begins to split on top.
15. 4.
16. Place fish on serving plate and pour sauce around.
17. Serves 4.

coriander, parsley, garlic, olive oil, red pepper, ground cumin, sweet paprika, cinnamon, lemon juice, lemon zest, salt, chilean sea bass, olive oil, onion, tomatoes

Taken from www.food.com/recipe/braised-sea-bass-with-morrocan-spiced-sauce-503602 (may not work)