with Olives HT
MC Moroccan 70mins plus marinating
Fish Spices Vegetables Herbs Fruit
Main Course Gluten Wheat Dairy Free Morocco North African Africa
tbsp freshly chopped Parsley
large Garlic Cloves, finely chopped
tbsp freshly chopped Coriander
level tbsp Sweet Paprika
teasp Ground Turmeric
teasp crushed Saffron Threads
x White fish fillets, (e.g. Halibut or Orange Roughy)
Carrots, peeled and thinly sliced
lb Tomatoes, thinly sliced
large Onion, thinly sliced
Lemon, thinly sliced
and freshly ground Pepper
Red Capsicum (sweet pepper), deseeded and cut into strips about 6mm/1/4-inch
chopped Parsley to garnish
Mix all the marinade ingredients in shallow dish. Add the fish and turn to coat.
Cover and refrigerate for 2 hours, turning occasionally.
Preheat the oven to 180C, 350F, Gas Mark 4. Arrange the carrot slices over
bottom of shallow glass baking dish. Layer half tomatoes, half the onion and
half the lemon slices over the top. Season with salt and pepper.
Drain the marinade from fish and reserve. Arrange the fish on top of the lemon
slices then top the fish with layers of the remaining tomato, onion and lemon
slices as before. Season with salt and pepper.
Arrange the strips of red pepper and olives over the top, pour over the
reserved marinade, cover with foil and bake for 40 minutes.
Increase oven temperature to 200C, 400F, Gas Mark 6 and bake for a further
25 minutes. Serve immediately garnished with extra chopped parsley.
Fish Recipes | General
Fish Prep & Cooking Times |
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