Egyptian Fish Curry

• 2 lb/900 g firm white fish fillets, cut into 1½ inch/4 cm squares
• olive oil
• juice

Marinate the fish in enough olive oil to coat it lightly, the lemon juice, and 1 pinch of the saffron strands for about 40 minutes.

Heat some vegetable oil in a skillet and cook the onions, garlic, and green bell peppers until they are nearly cooked, but still have texture.

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