Dad's Way Moroccan Fish for Fall

1. Heat a large pan over medium heat and add 1/3 cup olive oil. Add in the pepper, squash, onions, and garlic; saute for 3-4 minutes until slightly softened. Season with harissa, chili powder, cumin, and turmeric. Stir to coat and cook for another 2-3 minutes.
2. Add in 2 tbsp cilantro, 3/4 cup water, and a hefty pinch of kosher salt. Stir together then bring to a simmer and cook for about 10 minutes, covered.
3. While cooking, cut the fish into 3-4 pieces and pat dry. Lightly salt the fish then place them into the pan. Half of the fish should be submerged in the broth. If there isn’t enough, add an addition 1/4-1/2 cup water. Spoon some of the sauce over the fish. Add olives around the fish, cover, and cook on medium-low heat for 20-25 minutes, spooning sauce over the fish halfway.
4. Once cooked through, garnish with more chopped cilantro. Serve over rice with lemon.