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Saffron Fish With Red Peppers and Preserved Lemon

cooking.nytimes.com
  • 30 minutes
  • Serves 8

INGREDIENTS

3 pinches

a few to

2 tbsp

olive oil

3

bell peppers

1 large

onion

2

tomatoes

6

garlic cloves

1 bunch

cilantro

1 serving

kosher salt and coarsely ground pepper

32 oz

fish fillets

1 tsp

ground paprika

1/2 tsp

red-pepper flakes

1/4 cup

moroccan olives

1

juice of lemon