A flavorful Moroccan fish dish simmered in a garlicky tomato and pepper sauce, infused with aromatic spices and herbs.

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In a bowl, mix garlic, paprika, cumin, turmeric, chili powder (if using), cilantro, parsley, lemon juice, salt, pepper, and olive oil to form a marinade.
Coat the fish fillets with the marinade and let sit for 20–30 minutes.
Heat a large skillet or tagine over medium heat. Add a little olive oil and sauté the bell pepper until slightly tender.
Add the tomatoes and tomato paste to the skillet, cooking until the mixture thickens, about 5–7 minutes.
Pour in the water and stir well. Let it simmer for 2–3 minutes.
Gently place the marinated fish into the skillet, spooning some of the sauce over the fillets.
Cover and simmer over low heat for 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.
Garnish with additional fresh herbs and serve with crusty bread, rice, or couscous.