Moroccan Fish with Lemon and Tomatoes
Fish, tomatoes and lemons baked in the oven and spiced with saffron and paprika. It's finished with cilantro leaves.
1 hr 5 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 45 min · 65 min total
- medium
- 1
Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
- 2
Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.
- 3
Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Add fish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.
- 4
Preheat oven to 400*F. Saute the onions in the 1 tbls. olive oil for a few minutes to bring out the flavor.
- 5
Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray. Take the fish out of bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from oven.
- 6
Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish. Garnish with cilantro leaves, if desired. Serve immediately. Makes 4 servings.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
