INGREDIENTS
1/4 cup flat leaf parsley, chopped
2 TBSP fresh cilantro, chopped
1/8 cup extra virgin olive oil
1 tsp. ground ginger
2 tsp. sweet Hungarian paprika
8 saffron threads, crushed
2 tsp. fresh lemon juice
4 flounder fillets
4 large tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/4 cup extra virgin olive oil
2 large carrots, diagonally sliced
1 large onion, thinly sliced
1 TBSP preserved lemon
12 kalamata olives or 12 brine-cured black olives, rinsed and pitted
Fresh flat-leaf parsley
DIRECTIONS
Combine first 7 ingredients in a large bowl.
Place flounder fillets in a 13x9-inch baking dish.
Pour parsley mixture evenly over fillets.
Cover and chill 2 hours, turning once.
Combine tomato, garlic, and cumin in a large saucepan over medium heat.
Bring to a boil, reduce heat and simmer, uncovered for 8 minutes or until slightly thickened, stirring occasionally.
Remove from heat and add salt and pepper. (This mixture may be made 1 day ahead and chilled. Reheat before using.).
Heat 1/4 cup olive oil in a Dutch oven over medium heat.
Add carrot and onion.
Top with tomato mixture.
Cover and cook over medium heat for 12 minutes or until carrot is tender.
Remove from heat.
Place fillets and parsley marinade on top of tomato mixture.
Spread preserved lemon evenly over fillets.
Sprinkle with olives.
Cover and cook over medium heat for 10 minutes or until fish flakes with a fork.
Garnish with parsley.
Serves 4.
