MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES
Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.
Provided by Florence Fabricant
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams
SPANISH MOROCCAN FISH
This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.
Provided by Hanna R
Categories World Cuisine Recipes African North African Moroccan
Time 1h20m
Yield 12
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garbanzo beans, bell peppers, carrots, tomatoes, and olives; continue to cook until the peppers are slightly tender, about 5 minutes more.
- Sprinkle parsley, cumin, paprika, chicken bouillon, and cayenne over the vegetables. Season with salt. Stir to incorporate. Place tilapia on top of the vegetables and add enough water to cover the vegetables. Reduce heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
Nutrition Facts : Calories 268.2 calories, Carbohydrate 12.6 g, Cholesterol 69.6 mg, Fat 5.1 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 0.9 g, Sodium 381.1 mg, Sugar 3.3 g
MOROCCAN FISH AND POTATOES
This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter cooking time), but it works with all fish.
Provided by mosma
Categories Moroccan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
- Place sliced peppers on top, then slices of fish.
- Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
- Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.
Nutrition Facts : Calories 621.4, Fat 29.4, SaturatedFat 3.9, Cholesterol 93.5, Sodium 733.3, Carbohydrate 45.4, Fiber 6.2, Sugar 3.2, Protein 44.8
MOROCCAN FISH WITH LEMON AND TOMATOES
Use a firm white fish such as halibut, bass, or mahimahi in this delicious Moroccan classic. Adapted from Cooking Light magazine. Great served with Basmati rice. The fish needs to marinate 30 minutes.
Provided by Sharon123
Categories Halibut
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
- Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.
- Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Add fish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.
- Preheat oven to 400*F.
- Saute the onions in the 1 tbls. olive oil for a few minutes to bring out the flavor.
- Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray. Take the fish out of bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from oven.
- Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish.
- Garnish with cilantro leaves, if desired. Serve immediately. Enjoy!
- Makes 4 servings.
Nutrition Facts : Calories 302.3, Fat 10.9, SaturatedFat 1.7, Cholesterol 83.4, Sodium 694, Carbohydrate 17.3, Fiber 4.2, Sugar 9.3, Protein 34.5
MOROCCAN FISH SOUP
My Moroccan friend does this lovely fish soup, you have to leave the shells on the shell fish, as it adds to the flavour. I normaly use clams, mussels and white fish
Provided by Jane Gib
Categories Moroccan
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, fry the onions and celery and cook gently until transparent.
- add garlic, ginger and chilli and fry for a further 2 minute.
- add cumin, coriander and cinnamon stick, stir and cookn for a further minute.
- add potatoes and cok for 2 minute.
- add the stock and lemon juice and simmer for 20 min or until potatoes are tender.
- add the fish and shellfish, tomatoes herbs and salt and pepper, cook on a low heat until fish is cooked. garnish with extra dill and parsley.
Nutrition Facts : Calories 216, Fat 11, SaturatedFat 1.7, Cholesterol 1.9, Sodium 325.3, Carbohydrate 23.7, Fiber 3.9, Sugar 5.8, Protein 7.6
MOROCCAN FISH
Make and share this Moroccan Fish recipe from Food.com.
Provided by JelsMom
Categories Moroccan
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Heat oil in skillet & add onion, parsley, sesame seeds, and garlic. Saute until onion is soft.
- Add tomato paste, lemon juice, cumin, coriander, salt, paprika, cayenne, & water.
- Stir & heat through.
- Place fish in 8x8" baking dish & pour sauce over.
- Bake 30-45 minutes.
Nutrition Facts : Calories 393.1, Fat 18.4, SaturatedFat 2.5, Cholesterol 161.2, Sodium 910, Carbohydrate 9.9, Fiber 2.3, Sugar 3.4, Protein 46.5
MOROCCAN FISH STEW
This quick and easy one-pot is bursting with gut-friendly vegetables and chunky pieces of fish for a healthy, filling dinner
Provided by Good Food team
Time 50m
Number Of Ingredients 18
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan and gently fry the onion, leeks and fennel for 10 mins, stirring occasionally, or until the veg is well softened and lightly browned. Add the garlic and spices, and cook for 30 secs more. Season well with ground black pepper.
- Tip in the chopped tomatoes, sweet potatoes, peppers, chickpeas, orange juice and peel with 300ml water and bring to a gentle simmer. Cover loosely and cook for 20 mins, stirring occasionally, until the potatoes are softened but not breaking apart.
- Add the fish pieces on top of the bubbling liquid and cover. Poach over a medium heat for 3-4 mins or until the fish is just cooked. Adjust the seasoning and serve scattered with parsley.
Nutrition Facts : Calories 448 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 13 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
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