Healthy Baked Moroccan Spiced Fish

LEVEL

EASY

TIME

45  MIN

SERVES

4

NUTRITION

CALORIES
448
FAT
13g
PROTEIN
38g
CARBS
47g
INGREDIENTS

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 ​

 

Recipe Key>>

baked-moroccan-spiced-fish-5

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. 

QUICK TIPS

If you have time, the fish can be marinated for longer: 

2 hours at room temperature or 3 hours refrigerated. 

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