Healthy Baked Moroccan Spiced Fish
LEVEL
EASY
TIME
45 MIN
SERVES
4
NUTRITION
2 cloves garlic, minced
1 tbsp. parsley leaves, finely chopped
1 tbsp. coriander leaves, finely chopped
1 tsp. ground cumin
1 tsp. chili powder
pinch saffron, crushed
2 tbsp. white wine vinegar
juice of 1 lemon
2 tbsp. tomato paste
4 sea bass fillets (1.5 lbs./680g)
1 lb. (450g) potatoes, peeled, cut into ½ inch (1.3cm) slices
1 red bell pepper, sliced
2 cups (300g) cherry tomatoes, halved
2 oz. (60g) Kalamata olives
2 tbsp. olive oil
salt and pepper
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INSTRUCTIONS
Step 1
Combine the garlic, parsley, coriander, cumin, paprika, saffron, vinegar, lemon juice and tomato paste in a dish that is big enough to marinate the fish fillets in.
Step 2
Add the fish fillets to the dish and coat them with the paste. Cover and set aside to marinate while you prepare the vegetables.
Step 3
Place the sliced potatoes in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10 minutes, then drain and set aside.
Step 4
Grease a baking dish or tray with a little of the olive oil. Heat the oven to 350°F (180°C).
Step 5
Spread the potatoes in the bottom of the dish, season with salt and pepper, and place fish fillets on top.
Step 6
Scatter over the sliced peppers, halved cherry tomatoes and olives. Drizzle with the olive oil, any remaining marinade and season with salt and pepper.
Step 7
Bake for about 30 minutes, until fish is just cooked through. Serve immediately.
If you have time, the fish can be marinated for longer:
2 hours at room temperature or 3 hours refrigerated.
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