1.5 pounds cod loin (this is thicker than fillets but fillets are fine to use here too! They'll cook even faster)
3 cloves garlic
2 TBSP olive oil or coconut oil
2 TBSP Spice by Rachel Sweet MASALA MIX
1 can tomato paste
28 oz can diced tomatoes
1 bunch cilantro
Peel and mince the garlic and set aside. Cut the lemon in half and set aside. Cut the cod loin into 4 equal sized pieces and place on a plate. Sprinkle with enough MASALA MIX to coat the fish lightly. You'll use the rest later.
Add the oil to a large frying pan and heat to medium. Add the minced garlic and cook for 1 minute. Add the remaining MASALA MIX and stir. Cook for one more minute, then add the entire can of tomato paste. Stir to mix, then add the entire contents of the can of diced tomatoes. Squeeze the lemon halves into the tomato mixture and stir everything well to mix. Cover and cook for 5 minutes to blend the flavors.
Wash the bunch of cilantro and trim the stems off. Mince the leaves and add to the tomato mixture. Then add the fish into the sauce and scoop sauce over the fish so that it is completely covered. Cover the pan and cook 7 minutes. Remove the lid and shut off the heat. Serve hot with a side of leafy greens or grains.