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Fish in chraime sauce

Fish in chraime sauce

Total Time
40 min
10 min
30 min
Tender white fish paired with punchy, smoky sauce. Fresh tomatoes make the sauce taste so good, even out-of-season tomatoes will cook to a jammy richness.



4 clove(s), finely chopped

Tomato paste

2 tbs


750 g, chopped

Roasted capsicum, not in oil

½ cup(s), chopped, (75g)

Skinless white fish, raw

720 g, (buy 4 x 180g fillets)

Olive oil

1 tbs

Moroccan seasoning

2 tsp

Smoked paprika

½ tsp

Harissa paste

1 tbs, (approximately)


  1. Heat oil in a large frying pan over medium-low heat. Cook garlic, stirring occasionally, for 2-3 minutes, until light golden. Add Moroccan seasoning and paprika and cook, stirring, for 1 minute or until fragrant.
  2. Add tomato paste and cook, stirring, for a further 1-2 minutes, until slightly darkened in colour. Stir in tomatoes, capsicum, harissa and ½ teaspoon salt. Cover and cook, stirring occasionally, for about 15 minutes or until tomatoes break down and become saucy. Uncover and increase heat to medium-high. Gently boil for about 5 minutes or until sauce is slightly thickened.
  3. Season fish with salt and pepper, then place into the sauce. Cover and simmer for 5-6 minutes or until fish flakes easily when tested with a fork. Serve.


Add it: For a fresh and tasty garnish, sprinkle over coarsely chopped fresh coriander just before serving. Foodie fact: Chraime is a spicy tomato sauce from Libya, though it’s found throughout North African cuisine. It’s often served with fish, but also goes well with firm tofu for a vegan twist.