Moroccan Fish
This Moroccan Fish recipe features fresh fish cooked with colorful vegetables and spices.
Equipment
- large pan
Ingredients
Vegetables and Condiments
- 4 oz pieces of fish Salmon or other white fish
- ⅓ cup olive oil
- 1 red bell pepper
- 1 long green pepper or jalapeno peppers
- ½ cup cilantro chopped
- 2-3 carrots peeled, optional
- 1 russet potato peeled, optional
- 5-6 garlic cloves halved
- 1 tablespoon tomato paste
- ¾-1 cup water
- 1 tablespoon sweet paprika
- ½ tablespoon hot paprika or more sweet paprika
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- 1 lemon half sliced
Instructions
Preparation
- Slice the bell pepper, carrots, and green pepper into strips. Slice the potato into halves and then into 1 inch pieces. Cut each clove of garlic in half.
- Heat a large pan on medium heat and coat the bottom with about ⅓ cup of olive oil.
- Add all of the veggies to the pan and sauté on medium heat for 2-3 minutes.
- Season with paprika, salt, cumin, turmeric, and tomato paste; stir and cook for another 2-3 minutes.
- Lower the flame to medium/low, add half of the cilantro and about ¾ cups of water, stir together, cover, and cook for about 12-15 minutes until veggies are tender.
- Lightly salt the fish fillets and place them into the pan, ensuring they are coated in sauce. If needed, add another ¼ cup of water.
- Top with remaining cilantro, cover the pan, and cook on low flame for about 20-25 minutes, spooning sauce over the fish halfway through.
- Add lemon slices from half a lemon at the end and squeeze remaining lemon juice over the top before serving.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 50mgIron: 2mg
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