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Export 12 ingredients for grocery delivery
Step 1
To make the chraime: Sprinkle half the spice blend all over the fish, cover with plastic wrap, and refrigerate until ready to use, up to 6 hours.
Step 2
Coat the bottom of a large saucepan with oil (2 to 3 tablespoons). Add the garlic and turn the heat to medium-low. Cook, stirring occasionally, until the garlic is golden, about 3 minutes.
Step 3
Add the remaining spice blend, stir well, and add the diced lemon. Cook, stirring often, for 3 minutes. Add the tomato paste and cook, stirring, for 4 minutes. Add the tomatoes with their juices, raise the heat to medium-high, and season to taste with salt. Cook, stirring occasionally, for 2 minutes. Reserve some cilantro for garnish and stir in the remainder of the cilantro. Cover, reduce the heat to medium-low, and simmer for 20 minutes.
Step 4
Sprinkle the fish all over with salt. Uncover the sauce; it should be bubbling slightly. Push the fish into the sauce so that all but the very tops are submerged. Cover and cook until the fish is almost opaque throughout, about 5 minutes. Remove from the heat.
Step 5
Divide the fish and sauce among individual serving dishes. Garnish with the reserved cilantro and serve with lemon wedges.