Braised Tilapia with Moroccan Spiced Sauce

Marinade

• 1/2 cup  chopped coriander
• 1/2 cup chopped parsley
• 4 cloves garlic, chopped
• 3 tbsp  olive oil
• 1 tsp crushed red pepper flakes or to taste
• 4 tsp  ground cumin
• 4 tsp  sweet paprika
• 1 tsp cinnamon
• 5 tbsp lemon juice
• 2 tsp grated lemon zest
• Salt and freshly ground pepper to taste
• Four 6 oz (175 g)  Tilapia fillets, skin removed

Sauce

• 2 tbsp (25 mL) olive oil
• 1/2 cup (125 mL) chopped onion
• 2 cups (500 mL) chopped canned or fresh tomatoes (juices reserved)

1. In a food processor or by hand, combine coriander, parsley and garlic. Process until chunky. Add olive oil, red pepper flakes, cumin, paprika, cinnamon, lemon juice and zest. Season with salt and pepper. Process until all ingredients are combined.

2. Spread half of spice mixture over fish fillets in a baking dish and marinate for 30 minutes.

3. For sauce, heat olive oil in a large skillet on medium heat. Add onion and sauté 2 minutes or until onion is softened. Stir in remaining marinade and tomatoes with a cup of the reserved juices. Simmer together for 30 minutes add more reserved juice if necessary. 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.

4. Place fish on serving plate and pour sauce around.