Ingredients

• 3/4 teaspoon ground cumin
• 1/4 cup extra-virgin olive oil
• 1 (15-ounce) can stewed tomatoes, chopped
• 1 1/2 tablespoons drained capers
• 1/2 teaspoon cinnamon
• 4 (6-ounce) pieces hake or halibut fillet (about 1-inch-thick)

Instructions

1. Heat cumin in oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir in tomatoes, capers, cinnamon, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
2. Pat fish dry and sprinkle with 1/4 teaspoon each of salt and pepper, then add to skillet. Cover and simmer until fish is just cooked through, 7 to 10 minutes.