A simple way to elevate any type of fish is to cook it in this amazing North African chraime sauce. A tangy, warmly spiced tomato sauce that compliments and soft, flaky fish perfectly. It's a quick and easy dish to put together too, ready in only 20 minutes.
Heat the oil in a pan over a moderate heat until just hot. Add the garlic and fry for about 1 minute until fragrant. Be careful not to burn it as it'll turn bitter.
Add the tomato puree and stir briefly before adding the paprika, cumin caraway, chilli powder and salt. Stir to combine then add a splash of water to ensure they don't burn.
Add the tomato and water and stir to form a creamy sauce. Let this come to a simmer and cook gently for 5 minutes.
Place the fish into the sauce and put on a lid. Let it poach for 10-12 minutes until it's cooked through. Remove from the heat and sprinkle over the lemon juice. Shake the pan a little to combine.
To serve, make a small pool of sauce in a shallow bowl and place a fish fillet on top. Garnish with a little scattering of everything and serve hot. Alternatively, you can leave to come to room temperature (covered in the pan) and serve cold.