Skillet Chraime with Tilapia, Red Peppers and Whole Garlic Cloves

👨‍🍳 Method

For the Tomato sauce

1. 1
   In a bowl, mix the tomatoes, olive oil, garlic, hot paprika, paprika and cumin with half the salt.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the red pepper and fry 6 minutes, until the pepper softens.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Take the pan off the heat for a moment, add the paprika, hot paprika and cumin and stir 30 seconds in the hot oil, so the spices don't burn.
4. 4
   Add the tomato paste, cumin, paprika and hot paprika and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 5
   Season the fish pieces with the rest of the salt and a little Lemon juice.
2. 6
   Place the fish pieces in the sauce, skin side down, and spoon some of the sauce over it. Cover and cook over medium-low heat 8–10 minutes, until the fish flakes easily.

   StoveLid

   💡Don't overcook: overcooked fish dries out and falls apart in the sauce.
3. 7
   Turn off the heat, lay the lemon slices on the fish and sprinkle the parsley over the top.
4. 8
   Serve straight from the pan, with challah.