Oven Baked Moroccan Fish

Published by Bat-El at December 18, 2016

Ingredients

Yields 6-10

Ingredients:

6-10 Tilapia fillets
1 big carrot cut in to medium Julienne (better to use mandolin)
1 big red bell pepper-cut in to thin strips (better to use mandolin)
1 jalapeño or Serrano pepper-cut in to two
4 big garlic cloves-coarsely chopped
Big cilantro bunch, washed, dried, chopped
½ lemon thinly-sliced
¾ cup flavorless olive oil or canola oil
1 ½ Tbsp paprika
½ tsp turmeric
1 tsp ground pink Himalayan salt (more or less for your preference)
½ tsp black pepper
½ cup water

For me Friday night it’s all about the fish. But from time to time I enjoy changing new textures and flavors. Baked Moroccan fish is a great option. It has different taste and texture than the cooked version. It took few experiments to get the exact sauce that I was looking for. I’ve found that the size of the vegetables in this dish is an important element for success. I carefully use my mandolin for the carrot strips. If you don’t have one it’s worth taking the time to cut the veggies evenly, or just buy them from the store.

Instructions

In a wide bowl place the red pepper, carrots, garlic, sliced lemon, jalapeno and cilantro. Add the oil, spices and water. Mix very well.
Arrange the fish side by side on a wide baking sheet lined with parchment paper and pour the vegetables mixture on top. Massage the fish with your hands so every piece is coated with the sauce. Cover tightly with an aluminum foil and set aside for 30 minutes. (It might seem that there is not much liquid at this point but after the fish is baked you are left with rich deep sauce). If you make bigger quantity, add a little more oil and a little more water.

3. Bring the oven to 425 on BAKE and bake covered for 30 minutes. Then carefully remove the cover and bake for another 5-10 minutes until the fish is golden.