Chermoula:
½ bunch cilantro (about 1 cup chopped), stems included
1 small handful parsley (about ¼ cup chopped), stems included
4 cloves garlic
¼ cup juice from Preserved Lemons
2 tsp paprika
2 tsp cumin
1 tsp salt, more to taste
1 pinch saffron, crushed between your fingers
½ cup olive oil

4 firm white fish filets (sea bass, tilapia, sole, or snapper, about 2 lbs total)
1 tbsp olive oil
2 medium onions, thinly sliced (about 2 cups sliced)
1 Preserved Lemon, divided
1” ginger, cut into thin matchsticks
1 tbsp tomato paste
8oz cherry tomatoes

1. In a food processor, combine the Chermoula ingredients and pulse until smooth, about 20 pulses, then divide in half. Pat the fish dry then place in a shallow dish; pour over half of the Chermoula, cover and refrigerate.

2. Warm the olive oil in a large skillet over medium heat. Add the onions and sauté until very soft and starting to brown, about 20 minutes, stirring often to prevent scorching. Slice the preserved lemon in half; mince one half, and thinly slice the other half. Add the minced lemon to the onions along with the ginger, tomato paste, and the other half of the Chermoula. Saute for 5 minutes to allow the flavors to marry.

3. In a single layer, add the fish filets to the skillet, then scatter the tomatoes. Cover tightly and simmer until the fish is cooked through and just starting to flake, about 8 minutes. Remove the cover then serve garnished with the sliced lemon.

*** For a more filling meal, add ½ lb boiled new potatoes to the skillet with the cherry tomatoes (simply boil until fork-tender, about 10 mins).