Over the years, I’ve developed many ways to make Moroccan fish. What sticks with me - the easiest ones! I’ve been making it this way for about a year now and I haven't looked back. One dish, no pan frying your sauce/veggies. You put it all in the oven and done!
Vegetables:
2 carrots, cut in thick strips
1 red pepper, cut in strips
1 cup mini tomatoes
6 cloves garlic, sliced
1 cup pitted kalamata olives (optional, but adjust salt if removing)
1/4 cup oil
1 tbsp paprika
1 tsp salt
1/2 cup cilantro, chopped
(You can also add chickpeas if you would like)
Fish sauce:
4 sliced of fish (I used salmon and cod)
1 lemon, juiced
1/4 cup oil
1 tsp paprika
1 tsp turmeric
1/2 tsp salt
1/4 cup water
1/2 cup cilantro, chopped
DIRECTIONS:
Preheat oven to 400 F. Prepare a baking dish.
Place all your vegetables ingredients in the dish and mix. Cover with foil and bake for 1 hour to 1:15.
Remove from oven. At that point you can either refrigerate until ready to bake the fish, or go ahead and bake it right away.
Raise oven temperature to 425 F.
Place fish slices on vegetables. Mix sauce ingredients (besides for cilantro) and pour on fish. Sprinkle cilantro on top.
Bake for 17 minutes uncovered.
For full video, click here.
Enjoy, Guila
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