Spicy Garlic Fish

Our town of Sète is sharing recipes from various local restaurants and chefs, helping all of us to get through the confinement with no open restaurants.
I tried le poulet à l'ail (Spanish Garlic Chicken) par Jean Brunelin, and we really enjoyed it! I decided to change the chicken for fish (plus a few other odds and ends) - it worked!

Spicy Garlic Fish

for 2 people:
- 2 portions of cod (~1/4 kg), cubed
- handful of nuts (optional)
- ~1/2 cup olive oil
- 1 zucchini, chopped
- 1 head of garlic, cloves peeled, sliced into rounds

- 1 TBS lemon juice

- 1 TBS water (to replace the lemon juice I removed)

- 3 bay leaves
- Spanish seasonings
   paprika fumé, 1 TBS
   cayenne / piment fort, 1 tsp
   thyme, 1/2 tsp
   basil, 1/2 tsp
   cumin, 1/2 tsp
   cloves, 3 taps
   salt, big pinch

Heat the oil in a large pan over medium-high heat, then add everything except the fish.
Cook and stir occasionally until the garlic and zucchini are lightly browned.
Add the fish, stir to coat, lower temperature, cover, and cook just a few minutes till done.

Serve over couscous, pasta, brown rice, or other cooked grain.

Note - if you do the original with chicken, you marinate everything for 1 hour, then fry the chicken, remove, and fry the rest. Add the chicken back in to heat and serve.