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Moroccan Fish
Serves 12 as a first course, 8 as a main dish.

1 1/2 to 2 kilos (3 1/2 to 4 1/2 pounds) fish slices
salt, for sprinkling
fresh white pepper, for sprinkling
3 Tbs olive oil
600 grams (1 1/3 pounds) onions, sliced thinly
6 large garlic cloves, minced
100 grams (3 1/2 ounces) green pepper, seeded and diced
1 kilo (2 1/4 pounds) fresh tomatos, diced (optional, peeled)
85 grams (1 cup) fresh parsley leaves, minced
1 lemon, unpeeled, sliced thinley, halved, seeded
1 tsp chili powder
2 tsp salt
2 tsp ground tumeric
1/2 tsp ground celery
1/2 tsp sweet basil
1/2 tsp curry powder
1/4 tsp ground cumin
pinch ground bay leaf
75 grams (2 1/2 ounces) green olives, seeded and rinsed
75 grams (2 1/2 ounces) black olives, seeded and rinsed

Sprinkle the fish lightly with salt and pepper. In a large fry
pan, saute the fish slices in olive oil until lightly colored. As
they are suateed, transfer the slices with a slotted spoon to a
baking pan suitable for the table.

In the same pan saute onions, garlic and green pepper until well
wilted. Add the rest of the ingredients and simmer the mixture
for 20 minutes. Taste and correct the seasoning.

Pour the sauce over the fish slices in the baking pan.This part
can be prepared in advance and set aside.

Bake in a preheated 190 C (375 F) oven for 20 minutes.


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