Description
A flavorful Moroccan fish dish simmered in a zesty garlic-spiced chermoula sauce, perfect for a light and aromatic meal.
Ingredients
Units
Scale
- 4 white fish fillets (such as cod or halibut)
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Salt to taste
- Black pepper to taste
- 1 bell pepper, sliced
- 1 tomato, sliced
- 1/2 cup water
Instructions
- In a bowl, combine garlic, cilantro, parsley, cumin, paprika, cayenne, turmeric, olive oil, lemon juice, salt, and black pepper to make a chermoula marinade.
- Coat the fish fillets in the marinade and let them marinate for at least 30 minutes in the refrigerator.
- In a large skillet or tagine, layer bell pepper and tomato slices on the bottom.
- Place the marinated fish fillets over the vegetables and pour any remaining marinade on top.
- Add 1/2 cup of water to the skillet and cover.
- Simmer over medium-low heat for 25-30 minutes, until the fish is cooked through and flakes easily with a fork.
- Serve hot with crusty bread or couscous.
Notes
- Use any firm white fish for best results.
- For a spicier version, increase the cayenne pepper.
- This dish can also be baked in the oven at 375°F (190°C) for about 25 minutes.
Nutrition
- Serving Size: 1 fillet
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg