1. Pour the Hraime Base Sauce into a wide sauté pan or shallow pot with a lid.
   For a lighter and more balanced texture, it is recommended to dilute the sauce with an equal amount of boiling water.
2. Bring the sauce to a gentle boil over medium heat, allowing the rich spices and aromas to fully develop.
3. Carefully place the fish fillets into the simmering sauce in a single layer.
   Reduce to a low simmer, cover partially, and cook for approximately 8–10 minutes, depending on the thickness of the fillets.
4. The fish should remain tender, moist, and delicate — avoid overcooking.
5. Finish with freshly chopped coriander and serve with a wedge of lemon for brightness and balance.

Serving Suggestion

• Fresh challah or rustic bread for dipping into the sauce
• Couscous or steamed rice
• A selection of Middle Eastern salads and olives