Fish Tagine with Preserved Lemon and Tomatoes

Ingredients

• 3 tablespoons chopped fresh flat-leaf parsley
• 1 ½ pounds mahimahi
• 1 teaspoon sugar
• 4 cups coarsely chopped seeded tomato (about 2 pounds)
• Cooking spray
• 2 tablespoons finely chopped whole lemon
• 3 tablespoons chopped fresh cilantro
• + 11 more ingredients
• • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 12 pitted green olives, thinly sliced
  • ½ teaspoon Hungarian sweet paprika
  • ¾ teaspoon salt
  • 1 tablespoon olive oil, divided
  • Cilantro leaves (optional)
  • 2 garlic cloves, minced
  • ¹/₈ teaspoon saffron threads, crushed
  • 2 cups thinly sliced onion (about 1)
  • 1 tablespoon water

Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lemon, 1 tablespoon water, 1/2 teaspoon oil, and sugar; cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside. Place remaining 2 1/2 teaspoons oil in a small m...

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