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.