2 tbs olive oil
1 small onion finely chopped
2 garlic cloves, minced
1 tbs paprika
2 tsp ground cumin
1 tsp ground coriander
1 tsp of chilli powder
1/2 cup tomato past
1 cup chicken stock
600g firm white fish fillets cut into 10cm pieces
Couscous, to serve
1/4 cup toasted pine nuts
Fresh coriander sprigs, to serve
- In a pan Heat the oil on medium heat.satue onion for 3-5 minutes, add the garlic and spices and cook, stirring for 30 seconds or until aromatic.
- Add the tomato past and stock, and bring to a simmer. Cook stirring occasionally for 10-12 minutes or until the sauce thickens,season with salt and pepper.
- Preheat oven to 180°C. Place the fish in a shallow dish. Pour the sauce over fish bake in oven for 10 minutes or until the fish is cooked throught.
- serve with couscous Top with yoghurt and sprinkle with pine nuts and coriander.