Let’s travel through the Mediterranean without leaving home! Unlike your usual poached egg shakshuka, this Egyptian-inspired Mediterranean Fish Fillet turns Italian with the Pomì Italian Weekend Trio. Fresh tomatoes that are ripened under the Italian sun always make the best shakshuka-style sauce. Prepared in one single skillet, this hearty and flavorful dish can be made in under 30 minutes.

Directions

1. Heat a large skillet on medium-high heat. Once hot, add the olive oil and chopped onions and sauté the onions for 2 minutes then add the garlic, cumin, smoked paprika and turmeric. Cook and toast the spices for 1 minute.

2. Next, add the Pomì Finely Chopped Tomatoes and Pomì Strained Tomatoes, water, sea salt, and black pepper. Stir to combine then cover and bring to a gentle simmer on low heat.

3. Gently place the fish fillets into the sauce, add pickled jalapeño, cover and cook on low heat for 10-15 minutes or until the fish is cooked through and flaky.

4. Remove from heat then add the zest and juice of 1 lemon. Taste and adjust seasoning if needed.

5. Garnish with fresh cilantro and serve with couscous.