Fish

• Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
• If you are cooking a previously frozen fish, skip the searing.

Sauce

• Saute the onion and garlic until translucent, then add the red bell pepper stripes
• Add tomato paste and spices and stir until just starting to brown and very fragrant.
• Then add the can of crushed tomatoes, the chickpeas and water
• Stir well – let cook covered for 10 minutes.
• Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.

• Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
• Preheat the oven to 350°.
• Season the chicken on both sides with salt and pepper.
• In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
• Add the garlic cloves to the pan and flip the thighs over.
• Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
• With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
• Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
• Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.