Moroccan Salmon

2 tablespoons corn oil1 white onion, coarsely chopped10 garlic cloves, finely chopped1 red bell pepper, coarsely chopped2 Anaheim or other mild green chile pepper, cored, seeded and coarsely chopped1 bag (size) mini carrots, coarsely chopped3 tomatoes, sliced 1/2 teaspoon turmeric2 teaspoons paprika1 teaspoon salt1 bunch cilantro, chopped2 lemons, peeled and sliced 2 inches thick2 pounds salmon, filleted and cut into 6-ounce piecesHeat oven to 350.Over medium heat, heat oil in heavy-bottomed frying pan. Add onion, garlic, bell pepper, chile peppers, carrots, tomatoes, turmeric, paprika and salt. Sauté for 8 minutes or until light golden brown. Add 2 cups of warm water and cook until vegetables are tender, about 8 minutes more.Place fish in 12-by-18-inch baking pan. Pour sauce over fish, place cilantro and lemon on top. Bake for 25 minutes. Spread lemons and cilantro evenly over fish and bake for 10 more minutes.Serves six.Chef's note: You may substitute tilapia for the salmon.Nutrition values per serving: 343 calories, 17 g fat (3 g saturated), 14 g carbohydrates, 3 g fiber, 34 g protein, 77 mg cholesterol, 481 mg sodium.Chef/owner Eti Cohen, Maxim's, Cherry Hill, Pa.