Moroccan Baked Fish is one of my favorite dish. It’s a healthy and delicious meal. Bake fish Moroccan Style with flavorful spices, herbs, and vegetables is easy to make and all come in one baking pan. It’s filled with good, high quality ingredients and it’s totally satisfying and comforting. This classic Moroccan recipe with a perfect marinade that we call “Chermoula” and has an amazing zesty taste, and fresh vegetables is one of the most popular ways to prepare fresh fish. It’s an impressive dish that requires very little effort.
INGREDIENTS
2 whole fish around 2 pounds. Wild branzino fish “Mediterranean Sea Bass”. You can use any other kind wild fish you would prefer.
Clean it before and remove the eyes before coking it.
Ingredients for the Marinade “Charmoula”
– 1 cup of fresh cilantro leaves,
– ½ cup of fresh parsley leaves,
– 2 tsp crushed garlic,
– 1 tsp sea salt,
– ½ tsp black pepper,
– 1 tsp ground cumin,
– 2 tsp paprika,
– ½ tsp Harissa Pate (spicy) or you can use chili powder,
– 2 Tbsp fresh squeezed lemon juice,
– 2 Tbsp extra virgin oil.
Fresh Vegetables
– 3 carrots,
– 3 medium potatoes
– 2 medium tomatoes
Decorating the fish
– ½ green bell pepper,
– ½ orange or red or yellow bell pepper,
– ½ yellow lemon,
– ½ cup green pitted olives
INSTRUCTIONS
STEP1: Preparing the fish
1. Clean both fish (the scales are scraped, and the inside is clean) and remove the eyes,
2. Dry the fish with paper towel,
3. Make two deep cuts in each side of both fish with a knife to stab the inside of the fish so the marinade gets inside, do not cut
all the way through the fish because we want to keep the whole fish,
STEP2: Preparing the Charmoula “Marinade”
4. Place all the Charmoula ingredients in your food processor: Cilantro leaves, Parsley leaves, crushed garlic, black pepper, ground
cumin, salt, paprika, Harissa paste or chilly powder, lemon juice, extra virgin olive oil,
5. Mix the ingredients until it’s well integrated, you should get a smooth and thick marinade,
STEP 3: Marinating the fish
6. Take 1/3 of the Charmoula marinade and pour all over the fish. Make sure that both fish are completely covered with the
marinade,
7. Place the fish covered in the fridge for 30 minutes to absorb the marinade while we are preparing the other ingredients,
STEP 4: Preparing the tomato sauce
8. Cut your tomatoes in halves, remove the seeds,
9. Grate the inside part of the tomatoes by using the large holes of your grater, then discard the skin,
10. Place the grated tomatoes in a medium mixing bowl,
11. Add 1/3 or 2 Tbsp of the chermoula marinade, 1 Tbsp extra virgin olive oil, and ¼ cup of water,
12. Mix until it’s well combined,
STEP 5: Preparing the vegetables
13. Carrots: peel the carrots then cut the tips, and thinly slice them, Place them in a large bowl,
14. Potatoes: peel the potatoes then cut them into thin slices, then place the with the carrots,
15. Add the last third of the Charmoula to the carrots and potatoes to marinade them,
16. Green bell pepper: slice in the middle the green bell pepper, remove the seeds, then slice it into medium size strips,
17. Orange bell pepper: slice it in the middle, remove the seeds, then slice into medium size sticks,
18. Tomato: cut one tomato into thin slices to decorate the fish,
19. Lemon: Cut half lemon into thin slices for decoration,
Preheat your oven to 350 F
STEP 6: Baking the Fish
20. Drizzle 2 Tbsp of extra virgin oil over your baking pan,
21. Place and display half of the sliced and marinade carrots and potatoes in the baking pan,
22. Place both whole fish over the vegetables,
23. Add the remaining carrots and potatoes to your pan,
24. Nicely display the green bell pepper, orange bell pepper, slices of tomatoes, slices of lemon on top and around the fish,
25. Add half cup pitted green olives,
26. Pour the tomatoes sauce on top of the fish and vegetables,
27. Cover the baking pan with the foil,
28. Place your baking pan in the center rack of your oven, and bake for 30 minutes,
29. Remove the foil and bake it for another 15 minutes,
30. When it’s done the fish should be soft, the vegetables should be tender, and the sauce should be thick,
31. Do not overbake the fish or it will become dry,
32. Serve it warm with crusty bread or Moroccan bread,
So Yummy!! Bon Appetit!!
FOLLOW ME:
-FACEBBOK: https://www.facebook.com/allmeditaste
– INSTAGRAM: https://www.instagram.com/allmeditaste
E-mail:
allmediterraneantaste@gmail.com
#choumicha #lunch #seafood #mediterraneanfood
source
0 Comments