It's Wednesday, aka cooking day for Shabbos in my home. My husband has been loving what I serve for the fish course lately, so here is a new standby. I recommend using a mild flavoured fish, such as pollack or cod, but if you prefer a meatier fish, just adjust the cooking time.
1 lb frozen fish, thawed
1 10-14 oz package frozen lima beans
2 large tomatoes, chopped
5 cloves garlic, peeled and chopped
2 tbsp turmeric
2 tbsp parsley
salt and pepper to taste
lemon juice to taste
3 tbsp olive oil
1 cup water
Heat 2 tbsp of the olive oil over medium in a deep skillet. Add the garlic and saute for 2-3 minutes. Add the fish, water, salt and pepper, and bring to a boil. Place the lima beans, turmeric and remaining olive oil on top of the fish, cover the pan, and reduce the heat to medium-low. Simmer until almost fully cooked, checking from time to time that ensure that the water has not completely evaporated. Add water as required during cooking. About 5 minutes before the fish is done cooking, add the tomato. When done cooking, remove the pan from the heat and stir in the parsley. Before serving, stir to mix and sprinkle with lemon juice before plating.