Can be prepared in 45 minutes or less.

1/4 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh parsley
leaves
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne, or to taste
3 tablespoons vegetable oil plus
additional for frying the fish
1 pound skinless firm-fleshed white
fish filet, such as cod or halibut,
cut into 4 equal pieces
all-purpose flour seasoned with salt
and pepper for dredging the fish

In a food processor or blender purée the coriander, the parsley, the garlic, the lemon juice, the paprika, the cumin, the cayenne, 3 tablespoons of the oil, and salt and pepper to taste. In a skillet heat 1 inch of the additional oil to 375°F. on a deep-fat thermometer, dredge the fish in the flour, shaking off the excess, and in the oil fry it, turning it once, for 1½ to 2 minutes on each side, or until it is cooked through. Transfer the fish to paper towels to drain, divide it between 2 plates, and drizzle the sauce over it.