Step 1

If your fish is frozen, thaw it in the refrigerator overnight. Rinse your fish fillets with cool water and pat dry. In a small bowl or 2-cup measuring cup, whisk together hot water, tomato paste, paprika, sugar or honey (optional), cayenne and 3/4 tsp salt (if you're watching your salt intake you can cut it to 1/2 tsp or less, as needed).

Step 2

In a large saute pan, spread out the cilantro or parsley, roasted bell pepper slices, and garlic cloves to make an even "bed" for the fish fillets.

Step 3

Place the fish fillets on top of the bed of herbs, peppers and garlic. Sprinkle lightly with salt and pepper, then sprinkle evenly with the red pepper flakes.

Step 4

Pour the seasoned tomato paste liquid over the top of the fillets, coating each fillet with sauce. Turn on heat and bring the sauce to a medium simmer.

Step 5

Reduce heat to medium low, cover the saute pan, venting slightly, and let the fish simmer for about 15 minutes, basting every 3-4 minutes with sauce, until the fish is opaque and flaky.

Step 6

Remove the lid from the pan and turn up the heat to a higher simmer. Let the sauce simmer and reduce for about 5-7 more minutes, continuing to baste the fillets, until the sauce thickens a bit and the largest garlic cloves are soft.

Step 7

Serve fillets over couscous, cauliflower couscous, rice, mashed potatoes, or your favorite starch (use cauliflower, rice, or potatoes to make gluten free). Top the fish with sauce, garlic cloves, and sliced peppers. We usually serve it with a light spinach salad, roasted vegetables, or sautéed greens on the side.