Fish Tagine With Tomatoes, Capers, And Cinnamon - cooking recipe

Ingredients

3/4 teaspoon ground cumin
1/4 cup olive oil, extra virgin
1 (15 ounce) can stewed tomatoes, chopped
1 1/2 tablespoons capers, drained
1/2 teaspoon cinnamon
24 ounces fish fillets, about 1-inch thick (halibut is a good choice)

Preparation

Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.