Yaels Moroccan Fish Recipes

Steps:

• Cut off top and bottom of peppers, remove seeds and cut into eighths (8 slices).
• Peel and thinly slice garlic.
• Cut fish fillets into 2 1/2 inch wide pieces, wash and blot dry and set aside.
• Place water in a shallow, but large enough skillet for all ingredients eventually, and bring to a boil. Add peppers, garlic, a little salt, half the amount of paprika, olive oil and fava beans, and cook until peppers are nearly soft, about 10 minutes. If necessary, add more water to retain sufficient liquid.
• Add fish, remaining paprika, a little more salt and black pepper. Return to a boil and simmer on low heat for about 10-15 minutes; frequently basting fish with the liquid stock.
• Add the chopped cilantro during the last 3 minutes of cooking, and then remove pan from heat and let stand about 10 minutes.
• To serve, remove fish from the skillet to an appropriate platter and pour remaining ingredients over it. Sprinkle with a little fresh parsley and serve with lemon wedges.

Steps:

• Wipe the fish dry with paper towels.
• Combine all the ingredients in a blender and mix until smooth. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.
• Preheat oven to 375 degrees.
• Bake the fish for 20 to 30 minutes or until cooked.

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.