Moroccan Fish
"A zesty little fish dish indeed. I got it from an Arabic cookbook I have."
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 2 tablespoons flat-leaf Italian parsley, chopped
- 1 onion, chopped
- onion, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon kosher salt
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 cups water
- 1 -2 lb firm white fish fillet (Grouper, Orange Roughy, Cod, or Monkfish)
directions
- Heat the oil in a saute pan and add the onion, parsley and garlic. Saute until soft.
- Add everything EXCEPT the fish, mix well and heat through.
- Put the fish in a shallow baking dish (8x10 works). Pour the sauce over the fish.
- Bake at 350 degrees F for (30-45) minutes.
- Note: If you add a cup of chicken broth to the sauce, mix in 1/2 cup UNCOOKED rick and mix will into the sauce and the rice can cook along with the fish. Very nice.
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Reviews
-
Easy to make and tasted great. Even the kids liked it. -
Yes this was good & easy to make. I did add the rice which made this an 'all in one' meal. The only adjustment I made was to use fish stock instead of water. We ate the remains cold the next day....still tasted good! Thanks, will be making this one again for sure. P.S. have made this many times & always use halibut. a soft fish but stays together well. -
The idea was great...wonderful sauce, lots of great flavors...but the fish was inedible. I bought cod, as listed in the recipe, but I should have heeded prevous comments that it's a bad match. May try again with a different fish. -
I made this tonight with cod, added rice and used vegetable stock in place of the chicken stock. The rice and sauce were delicious, but we didn't like the cod with it. Will make again using a different fish, baking it separately so it doesn't boil.
Tweaks
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Yes this was good & easy to make. I did add the rice which made this an 'all in one' meal. The only adjustment I made was to use fish stock instead of water. We ate the remains cold the next day....still tasted good! Thanks, will be making this one again for sure. P.S. have made this many times & always use halibut. a soft fish but stays together well.
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I made this tonight with cod, added rice and used vegetable stock in place of the chicken stock. The rice and sauce were delicious, but we didn't like the cod with it. Will make again using a different fish, baking it separately so it doesn't boil.
RECIPE SUBMITTED BY
mysticchyna
United States
I live in Maryland USA with my wonderful husband and my two dogs. I have a Pug and a Pekingese. I love to cook and eat. I collect recipes, cookbooks and cooking magazines. I have a huge database of recipes on my computer. I'm addicted to Food Network.
If I had lots of money..I'd travel to try the authentic cuisines of all the other countries in the world. I'd also take a gazillion photos, as my other hobby is photography. I also keep an on line journal
