- 2 lP skinless boneless fish fillets, cut into medium-sized pieces.
- 8 garlic cloves, peeled.
- 5 small red hot peppers, sliced.
- 1 medium sweet red pepper, sliced.
- ½ cup water.
- ½ cup sesame or corn oil.
- 2 tbsp lemon juice.
- 1 tbsp tomato paste.
- 1 ½ tsp salt.
- 1 tsp ground cumin.
- ½ tsp ground chili.
Directions:
1- Place the garlic cloves and the sweet and hot pepper slices in the food processor, and chop on high speed for 1 minute or until become a smooth puree.
2- Pour the oil into a deep frying pan, and leave it on a high heat until it heats up well, then add the garlic puree, and stir until it smells strong.
3- Add tomato paste, salt, cumin and chili to the mixture, and continue stirring it until it becomes a homogeneous red sauce.
4- Remove the sauce from the heat, and set it aside until it cools down, then add water and lemon juice and stir well.
5- Preheat the oven to medium heat.
6- Arrange the fish pieces in a large oven tray, and spread the hot sauce over it until it is covered.
7- Place the tray on the middle rack of the oven, and leave for 20 minutes or until the fish pieces are well cooked.
8- Remove the fish from the oven, decorate with lemon slices, and serve.