Moroccan Baked Fish With Potatoes, Peppers and Olives
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2large cloves garlic, minced
- 1tablespoon minced flat-leaf parsley leaves
- 1tablespoon minced cilantro leaves
- 1teaspoon ground cumin
- 1teaspoon paprika, preferably hot
- 1pinch saffron threads, crushed
- 2tablespoons white wine vinegar
- Juice of 1 lemon
- 1tablespoon tomato paste
- 1and ½ pounds fish fillets (4 fillets): fluke, black sea bass, hake
- 1pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
- 3tablespoons extra virgin olive oil
- Salt and black pepper
- 1red bell pepper, cored and slivered
- 1pint (1 pound) cherry tomatoes, halved
- Half-cup pitted Kalamata olives
Nutritional analysis per serving (4 servings)
386 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 35 grams protein; 1145 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
- Step 2
Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
- Step 3
Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.
Private Notes
Comments
This is delicious. The ingredients are so flavorful that I went with inexpensive tilapia fillets instead of the recommended fish varieties. I added halved green olives to make the dish even more colorful.
For "hot" paprika, I used 3/4 tsp sweet Hungarian paprika plus 1/4 tsp cayenne.
Used haddock, very fresh and pretty thick. Great flavor served at room temp as the article suggests. Problem with that is as fish sits after cooking for 30 mins residual heat OVERCOOKS the dish. If you plan to serve at room temp, consider removing from oven sooner. In fact, even when serving hot from oven, 30 mins may be a tad too long especially given the "ceviche" effect of the lemon juice marinade.
Cut the marinating time to an hour, cook the potatoes on the stove until almost done and the bake everything @ 450° figuring 10 minutes per inch of fish. Then, the fish will not overcook.
This is wonderful! I see no need to mix the marinating ingredients separately; I just put them all together in the dish that marinates the fish. I've done this with potatoes and couscous, and I use my balsamic roasted tomatoes I freeze every year instead of cherry tomatoes. Since I had some tapenade in the fridge, I spread some of the around instead of the olives. Worked out beautifully. I use this recipe with sablefish whenever I can. If you can find it, get it--it's worth every penny.
Make in advance. Wider baking dish Serve with baked butternut squash. Use cherry tomatoes
Delicious but needed some re-working. The biggest error here is cooking a fish filet for 30 minutes; the 10 minutes per inch rule is always the way to go. So after parboiling, I cooked the potatoes in a single layer for about 40 minutes to get some crunch into them, then proceeded with the rest. I thought the Margerum Sauvignon Blanc from Santa Barbara would work but the spices fought the fruit. The Domaine le Galantin Bandol Rosé was perfect; with enough fruit and acidity to balance the dish.