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Fish in Moroccan Charmoula Sauce
Yield: 8 servings
3 lb firm fish fillets
4 potatoes, roasted and sliced
2 green peppers, sliced and sauteed
2 tomatoes, sliced
salt and fresh ground black
pepper, to taste
1 lemon
1/2 cup chopped cilantro
1/2 cup chopped parsley
5 cloves garlic, finely chopped
5 Tbsp lemon juice
1 1/2 tsp salt
1 tsp paprika
1/3 tsp ground cumin
cayenne pepper, to taste
1/2 cup olive oil, or more
Preheat oven to 425 degrees F. Prepare Charmoula Sauce. In a 9- by
13-inch baking pan, lay roasted potatoes slices, sauteed green
peppers, and sliced tomatoes. Arrange fish fillets on top of the
vegetables. Season with salt and pepper and top with Charmoula
Sauce. Add a squeeze of lemon. Bake until fish is done (10 to 15
minutes, depending on size of fish). Charmoula Sauce: Combine
cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and
cayenne. Add enough olive oil to make a thick sauce.
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Moroccan 01