Begin by heating a large sauté pan over medium heat, adding a generous splash of olive oil to coat the bottom. Allow the oil to warm for about 1-2 minutes until it shimmers.

Next, add the chopped red bell pepper, serrano or jalapeno pepper, carrots, and minced garlic to the hot oil. Sauté for 2-3 minutes.

After the vegetables are tender, sprinkle in the sweet paprika, hot paprika, coarse salt, cumin, turmeric, and tomato paste. Stir to mix thoroughly.

Pour in approximately ¾ cup of water, followed by half of the chopped cilantro. Stir well, cover the pan, and reduce heat to low. Let it simmer for 12-15 minutes.

Taste the sauce and adjust the seasoning as needed. Arrange the fish fillets in the pan, ensuring they are well-coated with the sauce.

On low heat, let the fish cook covered for 20-25 minutes. Spoon the sauce over the fillets regularly.

Once cooked, remove from heat and serve garnished with lemon slices.