The turmeric and saffron in this sauce create the illusion of fish bathed in golden sunlight. This dish is often served in Morocco during the Rosh Hashanah holiday. A variation on this recipe adds
Put the lemon slices in a shallow bowl or on a platter and sprinkle with the turmeric and salt. Press down on the lemon slices with a fork to extract some juice. Drizzle with a bit of olive oil and set aside.
In a large sauté pan or skillet, heat the
Arrange the fish fillets on top. Sprinkle with salt and pepper, the reserved lemon juice, the remaining fresh coriander, and the olives, if using.
Bring to a boil, reduce heat to low, cover, and simmer until opaque throughout, about 10 minutes. Sprinkle with cumin. Serve hot or warm.
© 2002 Joyce Goldstein. All rights reserved.