Serves 4

Prep time 60 minutes/ Cooking time 20-25 minutes


¼ cup fresh flat-leaf parsley
2tbsp minced fresh cilantro
½ cup olive oil
2tsp sweet Hungarian paprika
8 threads Spanish saffron, crushed
1tsp ground ginger
1 lemon
4 fish fillets (I used Perch)
1 can of tomatoes
2 large garlic cloves, pressed
1tsp ground cumin
Salt and pepper to taste
2 carrots, peeled, sliced diagonally ¼-inch
1 onion, thinly sliced
8 green and/or black olives, pitted
Fresh parsley and/or cilantro leaves for garnish


In a large bowl, mix parsley, cilantro, olive oil, paprika, saffron and ginger. Add the juice of half the lemon. Coat fish fillets with mixture, cover and refrigerate for 1 hour. Cut other lemon half into 8 very thin slices.

In a large saucepan, heat 1 teaspoon olive oil and add the onion and sliced carrots. Cook for 5 minutes stirring from time to time. Add in the garlic and cook for a further 1 minute. Now add some water to the pan to cover 1/2 the carrots and cover with a lid. Let it simmer until carrots are soft, stirring occasionally. Now add the cumin and cook a little longer. Finally add the tomatoes. Cook over medium heat, until sauce thickens slightly, for 8 to 10 minutes. Season with salt and pepper. Set aside.

Preheat oven to 350°F. (176°C)

Spoon all the tomato sauce into an oven dish. Place the fish fillets on top of the tomato sauce. Reserve marinade. Top each one with 2 slices of lemon.

Pour reserved marinade around fillets and surround with olives. Bake uncovered for 20 to 25 minutes, until fish is flaky.

Spoon some of sauce over fish. Garnish with parsley or cilantro leaves. Serve over couscous if desired.