Ingredients

• paprika, to sprinkle on the potatoes
• 2 small potatoes, peeled & cut into strips
• 3 -4 white fish fillets, boneless (I used tilapia fillets)
• 1 (8 ounce) can low-sodium tomato sauce or 1 (8 ounce) can tomato sauce
• 1 tablespoon olive oil
• 1 roma tomato, chopped
• 1/2 small onion, cut into thin strips
• 1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/3 cup green olives, cracked (pitted, preferably)
• 1/2 preserved lemon, sliced with the flesh (Moroccan Spiced Preserved Lemons)
• 1/4 cup fresh parsley, finely chopped
• 3 medium garlic cloves, minced
• 1 tablespoon vinegar
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup water