Jar of Base Sauce for Moroccan Fish
4 fish fillets – recommended types: Tilapia, Barramundi, Nile Perch.
Pour a jar of the base sauce into a covered pan or sauté pot.
Bring the sauce to a boil. It’s recommended to dilute it with an equal amount of boiling water.
Once boiling, add the fish fillets and cook over a gentle simmer for about 10 minutes — depending on the thickness of the pieces.
Before serving, sprinkle with freshly chopped coriander.
Enjoy! 🌿🐟
