Moroccan Fish Recipes

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.

Steps:

• Preheat an oven to 200 degrees F (95 degrees C).
• Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
• Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
• Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

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.

Steps:

• Heat the olive oil in a large heavy-based pan over a medium heat.
• Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent.
• Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly.
• Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes.
• Add the fish and simmer for five minutes, or until the fish is almost cooked and tender.
• Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.
• To serve, spoon out the stew into bowls and garnish with fresh coriander leaves and flaked almonds.

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.