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Heat the olive oil in a large pot over medium heat.
Add the paprika, cayenne, cumin, and salt, stirring for about 30 seconds to bloom the spices. Be careful not to let the spices burn.
Stir in the chopped garlic, then add the tomato paste and cook for about 1 minute.
Pour in the water, lemon juice, and the lemon slices (with the peel on). Mix well, bring to a gentle simmer, then reduce the heat, cover, and cook for 20 minutes.
Nestle the fish fillets into the sauce, spooning the sauce over each piece so they’re well coated.
Cover and cook for another 10 minutes, or until the fish is just cooked through.
Finish with the chopped cilantro and serve with plenty of fresh challah to soak up every last bit of the sauce.