Slice the bell pepper, carrots and green pepper to strips. Slice the potato into half and then into 1″ pieces. Cut each clove of garlic in half.

Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about ⅓ cup olive oil.

Add all of the veggies to the pan and saute on medium heat for 2-3 minutes.

Season with the paprika, salt, cumin, turmeric and tomato paste and stir and cook for another 2-3 minutes.

Lower the flame to medium/low. Add in half of the cilantro and about ¾ cups of water and stir everything together. Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed. If you like your fish spicy, add some more hot paprika or red pepper flakes.

Lightly salt the fish fillets and place them into the pan so that they’re coated in the sauce, at least ¾ of the way to the top. If there isn’t enough sauce, add another ¼ cup water. Spoon the sauce over each fish fillet.

Top with remaining cilantro and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.

I like to add lemon slices from ½ a lemon at the end, and squeeze the remaining lemon juice over the top before serving.