Moroccan fish with peppers, lemon, cilantro and chilies

Ingredients

• 4 thick fillets of Nile perch or another type of fish
• One head of garlic
• ½ bunch of cilantro, chopped
• 2 whole, spicy peppers
• 3 dried chili peppers, rinsed
• 2 bell peppers, cut in half
• 2 lemons, sliced, without the seeds
• 2 tablespoons of vegetable stock powder
• ½ teaspoon of turmeric
• 1 tablespoon of mild paprika and ½ tablespoon of hot paprika
• 1/4 teaspoon of white pepper
• 1/4 teaspoon of cumin
• 1 cup of oil
• ½ cup of water

If you wish, let the fish sit in salt and lemon juice for 5 minutes, then rinse it.

In a bowl, combine all the sauce spices with the oil and water, and mix well.

In a large casserole dish, arrange the halved bell peppers, a few cloves of garlic, and the hot peppers. Place the fish on top.

Divide the lemon slices, the remaining garlic, the cilantro, and the dried chili peppers evenly.

Pour une heure, cook at a medium-low heat.