1. Pour the Moroccan Fish Base Sauce into a wide sauté pan or shallow pot with a lid.
   For a lighter, silkier texture, dilute the sauce with an equal amount of boiling water.
2. Bring the sauce to a gentle boil over medium heat, allowing the aromas and spices to fully open.
3. Carefully place the fish fillets into the simmering sauce in a single layer.
   Cover partially and cook over low heat for approximately 8–10 minutes, depending on the thickness of the fillets.
4. Avoid overcooking — the fish should remain moist, delicate, and flaky.
5. Just before serving, finish generously with freshly chopped coriander for brightness and freshness.

Serving Suggestion

• Fresh challah or crusty bread
• Couscous or white rice
• Lemon wedges on the side for a fresh citrus finish