Ingredients
- 4 branzino fillets (about 5–6 oz each), skin-on or off
- ⅓ cup extra-virgin olive oil
- 1 large red bell pepper (sliced into strips)
- 2–3 ripe tomatoes (diced or sliced), and
- 4–6 cloves of garlic (thinly sliced)
- 2 tbsp sweet paprika
- 1 tsp cumin
- ½ tsp turmeric
- Pinch of cayenne or chili flakes for heat
- ½ cup water
- cup fresh cilantro (chopped)
- 1 tbsp lemon juice
- ⅓ cup extra-virgin olive oil
Directions
1. Heat the olive oil in a large skillet over medium heat. Add the sliced peppers and sauté until softened (about 4–5 minutes). Stir in the garlic and cook for 1 minute until fragrant.
2. Add the diced tomatoes, paprika, cumin, turmeric, and cayenne. Pour in the water and stir to combine. Simmer uncovered for 10– 15 minutes until the tomatoes break down into a thick, chunky sauce.
3. Season the branzino fillets with salt and pepper. Gently nestle them into the sauce. Spoon some of the sauce over the top of the fillets.
4. Cover the skillet with a tight-fitting lid. Reduce heat to low and simmer for 8–12 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
5. Garnish with plenty of fresh cilantro and a final squeeze of lemon juice.