Moroccan-Inspired Chraime for Shabbat

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1. 1Step 1: Heat the olive oil over medium heat in a wide sauté pan or Dutch oven.
2. 2Step 2: Cook onion for 6-8 minutes.
3. 3Step 3: Add garlic and cook for 1 minute.
4. 4Step 4: Add bell pepper and jalapeño and cook for another 3 minutes.
5. 5Step 5: Stir in the tomato paste and all spices. Cook for 1 minute.
6. 6Step 6: Add the crushed tomatoes and water.
7. 7Step 7: Bring to a gentle simmer and cook for about 15 minutes, until the sauce thickens slightly.
8. 8Step 8: Adjust to taste with additional salt, paprika, or tomato paste.
9. 9Step 9: Season the tilapia lightly with salt and pepper.
10. 10Step 10: Nestle the fillets into the sauce in a single layer.
11. 11Step 11: Spoon sauce over the tops of the fillets.
12. 12Step 12: Cover and simmer gently for 12-15 minutes. Don't boil hard. Tilapia cooks quickly and can fall apart.
13. 13Step 13: Turn off the heat.
14. 14Step 14: Stir in the cilantro and lemon juice.
15. 15Step 15: Let the dish rest for at least 10 minutes before serving. The flavor will continue to develop as it sits.
16. 16Step 16: The dish actually tastes even better after resting for several hours or overnight. Reheat gently over low heat and serve warm or at room temperature.