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Fish in moroccan charmoula sauce
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| Artist: |
_ |
| Categories: |
African, Fish, Moroccan, Seafood |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Firm fish fillets | | 4
| | Potatoes -- roasted and | | | Sliced | | 2
| | Green peppers -- sliced and | | | Sauteed | | 2
| | Tomatoes -- sliced | | | Salt and fresh ground black | | | Pepper -- to taste | | 1
| | Lemon | | | CHARMOULA SAUCE | | 1/2
| cup | Chopped cilantro | | 1/2
| cup | Chopped parsley | | 5
| | Cloves garlic -- finely | | | Chopped | | 5
| tbsp | Lemon juice | | 1 1/2
| tsp | Salt | | 1
| tsp | Paprika | | 1/3
| tsp | Ground cumin | | | Cayenne pepper -- to taste | | 1/2
| cup | Olive oil, or more |
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Procedures:
| 1 | Preheat oven to 425 °F. | | 2 | Prepare charmoula sauce. | | 3 | In a 9- by 13-inch baking pan, lay roasted potatoes slices, sauteed green peppers, and sliced tomatoes. | | 4 | Arrange fish fillets on top of the vegetables. | | 5 | Season with salt and pepper and top with charmoula sauce. | | 6 | Add a squeeze of lemon. | | 7 | Bake until fish is done (10 to 15 minutes, depending on size of fish). | | 8 | Charmoula sauce: combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and cayenne. | | 9 | Add enough olive oil to make a thick sauce |
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