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1
Season fish fillets lightly with salt and pepper and set aside.
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2
Wash cilantro and pat dry.
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3
Reserve a few cilantro sprigs for garnish, then roughly chop leaves and tender stems and put in a medium bowl.
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4
Add 1/2 teaspoon salt, the garlic, the chile, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, the paprika, 1/2 cup olive oil and the lime juice.
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5
Stir mixture together.
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6
Pour cilantro sauce over fish fillets, reserving 4 tablespoons of the sauce for serving.
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7
Coat both sides of fish with the mixture.
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8
Cover and leave at room temperature for 1 hour, or refrigerate for up to several hours.
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9
Meanwhile, put butter and remaining 2 tablespoons olive oil in a wide skillet over high heat.
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10
Add sliced onions and season generously with salt and pepper.
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11
Add remaining ground cumin and ground coriander, 1/2 teaspoon whole coriander seeds, the turmeric and the cayenne.
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12
Stir to coat.
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13
When onions begin to soften, turn heat to medium.
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14
Continue cooking, stirring occasionally, for about 15 minutes, until onions are soft and begin to brown.
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15
Stir in preserved lemon and olives.
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16
Cool to room temperature.
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17
(The onions may be cooked in advance.)
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18
Heat oven to 400 degrees.
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19
Spread onions in a low baking dish.
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20
Arrange marinated fish fillets over onions in a single layer.
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21
Bake on top rack until fish is just done, 10 to 15 minutes.
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22
To serve, smear a little reserved cilantro sauce over each fillet, and give each guest a large spoonful of the onions.
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23
Garnish with cilantro sprigs.
