3 units of fresh Israeli tilapia fillet (mushat)
For the sauce:
A quarter cup of oil (olive oil is recommended)
3 sweet peppers of different colors, cut into strips
1 hot pepper, halved (optional, only for spicy lovers)
6 sliced garlic cloves
2 tablespoons tomato paste
1 heaping tablespoon paprika
Half a tablespoon of cumin (kosher for those who eat legumes. Some forbid it completely)
1 teaspoon turmeric (kosher for Passover, no worries about legumes)
1 teaspoon salt
1 teaspoon ground black pepper
Half a cup of chopped cilantro
Half a cup of chopped parsley
Half a cup of chopped celery
3 slices of lemon
Water to cover
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Fry the peppers and garlic in oil in a wide pot for about 3 minutes.
Add the tomato paste and dried spices and mix. Add a glass of water, the celery and parsley, and place the fish on top of the sauce. Place the lemon slices on the fish, and top with the coriander.
Add water until the fish is covered and cook over low heat for about 25 minutes, occasionally basting the fish with the sauce.
remark: Every product in the recipe must be checked to ensure it is kosher for Passover.
