Moroccan Fish Kofta in a Spicy Harissa Sauce

For the Sauce

• 2 tabelspoons extra virgin olive oil
• 3 large garlic cloves, minced
• 1 (15-ounce) can diced tomatoes with their juices
• 1 cup vegetable broth
• 2 tablespoons harissa paste (you can start with less if you do not want it to be too spicy)
• 1 large red bell pepper,, cored and thinly sliced into strips
• 1/2 packed cup chopped cilantro or parsley leaves and tender stems, plus more for garnish
• 1/2 teaspoon ras el hanout
• 1/2 teaspoon cumin
• 1/2 lemon, seeds discarded, pith, peel, and flesh finely chopped (yes, skin on)
• kosher salt
• black pepper

For the Fish Kofta

• 1 pound white fish fillet, such as halibut or cod, cut into large pieces
• 1 small yellow onion, quartered
• 2 garlic cloves
• 1/2 packed cup fresh cilantro
• 1/2 packed cup fresh parsley
• 1 small hot chili pepper or jalapeno, stemmed (optional, or remove the seeds for less spice)
• 1 teaspoon ras el hanout
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• kosher salt
• black pepper
• 1/2 cup dried breadcrumbs (gluten free is okay)
• 1 egg, lightly whisked
• 1/2 tablespoon extra virgin olive oil