Moroccan Fish

A favourite of Mum's, this is another non-authentic one, but delicious and quick to prepare. 

The flour and spice coating makes quite a bit but can be stored in an airtight container for ages so that it's on hand for another meal, or just halve the quantities. The amount of liquid can be doubled as well for more portions, just double the lemon juice, chicken stock and garlic.

Firm flesh fish works best, something like Tarakihi or Trevally, but Hoki works ok, it just breaks up a bit when cooked. It should be a white flesh fish too, so not suitable for salmon.

Serve with couscous and salad, or roasted root vegetables. 

Quantity: however many bits of fish you have

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients 

Quantity	Ingredient
Some	Firm, white flesh fish fillets, skinned and boned  (e.g. Tarakihi, Trevally, Warehou)
3 Tbsp	Flour
1 tsp	Paprika
1 tsp	Ground cumin
½ tsp	Ground cinnamon
a shake or 2	Fine ground black pepper
½ tsp	Crushed garlic
½	Lemon, juice only
50 ml	Chicken stock

Method

1. Cut the fish into pieces about 5 - 10 cm long. Actual size isn't too important, make pieces that are easier to cook and serve
2. In a plate or shallow bowl combine the flour and spices
3. Add some olive oil (or other fat) in a frypan and start heating on the stovetop at a medium heat
4. Coat the fish with the flour spice mix on all sides
5. In a separate bowl or jug mix together the garlic, lemon huice
6. Fry the coated fish until cooked. This doesn't take long, about 3 minutes per side depending on thickness
7. Pour in the stock mix and cook for another 3 - 5 minutes, until it thickens and reduces
8. Serve immediately. Optionally garnish with some chopped parsley