Moroccan Baked Fish With Potatoes Peppers And Olives Recipes

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES

Moroccan Baked Fish With Potatoes, Peppers and Olives image

Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

Steps:

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.
Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
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.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams

MOROCCAN FISH TAGINE WITH PEPPERS AND OLIVES

Moroccan Fish Tagine with Peppers and Olives image

Categories Fish Herb Olive Tomato Bake Marinate Spice Saffron Bell Pepper Spring Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 17

Ingredients

1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional Chopped fresh Italian parsley

Steps:

Mix first 7 ingredients in medium bowl. Add fish and turn to coat. Refrigerate 2 hours, turning fish occasionally.
Preheat oven to 350°F. Arrange carrot slices over bottom of 13x9x2-inch glass baking dish. Layer half of tomatoes, half of onion and half of lemon over. Season with half of salt and pepper.
Drain marinade from fish; reserve marinade. Arrange fish atop lemon slices. Top fish with remaining tomato, onion and lemon slices. Season with remaining salt and pepper. Top decoratively with red pepper strips and olives. Pour reserved marinade over. Cover dish with foil. Bake 40 minutes.
Increase oven temperature to 400°F. and bake until fish flakes easily and vegetables are tender, about 25 minutes. Garnish with additionally parsley.

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