Moroccan Sole cakes in lemon sauce

I wanted to prepare something different for Shabbat so I decided to change up my sole recipe. I basically deconstructed a Moroccan fried Sole, used the same ingredients chopped it up with the raw fish and fried it up then finished it off in a tangy lemon pepper sauce. Here's what you'll need:

(Makes 12 or so patties)

8 large pieces of thawed sole
1 handful chopped coriander
1 large egg
1/2 cup of flour or matzo meal

1 tsp paprika

2 garlic cloves crushed

2 cloves garlic whole

2 lemons (peel of one of the lemons)

1 large red bell pepper sliced

2 red chili peppers chopped finely

3 tbsps olive oil

1/2 tsp turmeric

1 cup water

salt and pepper

oil for frying

In a bowl, add the chopped Sole, 1/2 the amount of coriander, the egg, 1 tbsp olive oil, the flour, paprika, crushed garlic and salt. The mixture will be very loose so refrigerate it for at least 15 minutes. Then heat a pan on high with frying oil, then gently add in about 2 tbsps worth of mixture to form a patty and fry on each side for about 2 minutes till golden then set aside on paper towel to drain (they will not be fully cooked but will finish cooking in the sauce). In another pan, add the remaining 2 tbsps olive oil, heat on high, then add the peppers (both sweet and hot), the 2 cloves garlic and saute for a couple of minutes, be careful not to burn the garlic. Slice one of lemons into thin slices and zest & juice the second one then add it all into the pan, saute for another minute, the add the water, turmeric and salt (be careful, the water will splatter), once the sauce starts to bubble, reduce the heat, add in the coriander and the fish and baste them with the sauce.

Cover and cook for 5 minutes, then uncover, flip over the fish cakes and cook for another 2 minutes and voila!