Tunisian Poached Fish

Instructions

1. Rinse the fish, pat dry with paper towels, and divide into 6 equal pieces. Season each piece with salt, pepper, and ground cumin. Cover and refrigerate for at least 1 hour.
2. Steam the hot pepper and the baby onions until almost tender, about 10 minutes. Stem, seed, and coarsely chop the pepper. Peel the onions.
3. In a deep-sided medium skillet, heat 2 tablespoons extra virgin olive oil. Add the grated red onion and cook over medium heat, stirring for 3-4 minutes until softened. Add the tomatoes and cook until the excess moisture evaporates, about 7 minutes. Add the garlic, tomato paste, ground coriander, olives, steamed chopped hot pepper, baby onions, and 1 cup water. Cover and cook over medium heat for 10 minutes. 
4. Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Dust the seasoned fish with flour and fry, skin side down in the hot oil for 2 minutes or until the skin is crispy. Turn each piece of fish, fry for 1 minute, then pour the hot sauce over the fish. Add the cherry tomatoes, capers, and preserved lemon peel and simmer over low heat for 1 more minute. Remove from the heat, cover, and let stand for 15 minutes before serving. The fish will finish cooking in the receding heat.
5. Garnish with walnuts and chopped celery leaves.