Moroccan Fish Bake
Moroccan Fish Bake
Rated 5.0 stars by 1 users
Ingredients
1 lb white fish
1 bunch parsley, chopped
1 bunch cilantro, chopped
2 carrots, peeled and sliced diagonally
¼ cup black olives
¼ cup green olives
½ yellow onion, thinly sliced
-
1 capsule Morton & Bassett Saffron threads
-
4 tsp Morton & Bassett Paprika
-
4 tsp Morton & Bassett Ground Ginger
-
4 tsp Morton & Bassett Ground Cumin
1 lemon, juiced (plus additional slices for topping)
1 16oz can crushed tomatoes
1 tsp salt
2 tbsp olive oil
2 cloves garlic, minced
Directions
Preheat oven to 350°F.
Layer the sliced carrots and onion evenly in the bottom of a casserole dish.
In a bowl, mix crushed tomatoes with 2 tsp M&B Paprika, 2 tsp M&B Ground Ginger, 2 tsp M&B Ground Cumin, and salt.
Pour the tomato mixture over the vegetables and spread evenly.
Bake for 20 minutes, or until the vegetables begin to soften.
While the vegetables cook, make the marinade: in a shallow bowl, combine olive oil, M&B Saffron, remaining 2 tsp M&B Paprika, 2 tsp M&B Ground Ginger, 2 tsp M&B Ground Cumin, lemon juice, garlic, and a pinch of salt.
Coat the fish thoroughly in the marinade. Sprinkle with chopped parsley and cilantro, gently mixing to adhere. Set aside to marinate while the vegetables finish baking.
Remove the vegetables from the oven and place the marinated fish on top.
Scatter black and green olives over the fish. Add lemon slices if desired.
Return to the oven and bake for 20 minutes, or until the fish is opaque and flakes easily.
Remove from oven and serve warm.