“Not a fish person? This one will change your mind, it's to die for! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.!”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 sea bass fillet, sliced into six portions
  • 1 whole head of garlic, cloves peeled and chopped
  • 1 -2 potato, peeled and sliced very thinly
  • 2 carrots, sliced into thin rounds
  • 1 red bell pepper, chopped
  • 1 -2 hot pepper, seeded and chopped (such as chili or jalapeno)
  • 2 tablespoons sweet red paprika (use very fresh and high quality)
  • 1 lemon, sliced into large rounds
  • 1 bunch fresh cilantro, chopped (do not use dried)
  • 14 cup oil
  • 2 12 tablespoons chicken soup powder (try to use Osem brand)
  • 1 cup fava beans (optional)
  • water

Directions

  1. Place fish in pot skin side down.
  2. Add remaining ingredients with water reaching level with the fish.
  3. Bring to a boil.
  4. Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
  5. To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
  6. Enjoy!

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