Moroccan Fish is a flavorful and exotic recipe that will transport your taste buds to the Mediterranean. To make this dish, you will need white fish fillets, onions, garlic, tomatoes, olives, preserved lemon, and a blend of Moroccan spices such as cumin, paprika, and turmeric. Start by sautéing the onions and garlic in a large pan until they are softened. Then, add the tomatoes and spices to the pan and let the mixture simmer for a few minutes. Add the fish fillets to the pan and let them cook until they are fully cooked through. Finally, add the olives and preserved lemon to the pan and let everything simmer together for a few more minutes. This recipe is perfect for a healthy and flavorful dinner.
When making Moroccan Fish, it is important to choose fresh and high-quality ingredients. The fish should be fresh and boneless, and the olives and preserved lemon should be of good quality. The Moroccan spice blend is what gives this recipe its unique and exotic flavor, so it is important to use a good-quality spice blend for the best results. This recipe can be served with a side of couscous or steamed vegetables for a complete and healthy meal. Moroccan Fish is a delicious and easy-to-make recipe that is perfect for anyone looking to add some exotic flavor to their dinner table.
How to make Moroccan Fish
Prep Time : 05 mins
Cook Time : 35 mins
Total Time : 40 mins
Servings : 4 servings
Ingredients
- 8 small yellow potatoes, halved
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 1 (5-ounce) package pitted kalamata & green olives
- 4 mini sweet bell peppers, sliced
- ½ cup cherry tomatoes, halved
- 1 lemon, thinly sliced
- 4 tilapia fillets
- 1 tablespoon Lidl Preferred Selection Ras El Hanout seasoning blend
Instructions
1. Preheat oven to 475°F. Toss potatoes with oil, season with salt and pepper. Place potatoes cut side down in a large cast iron pan or on a rimmed sheet tray. Roast for 15 minutes.
2. In a medium bowl, combine olives with juice from package, peppers, tomatoes and lemon. Season tilapia with Ras El Hanout blend.
3. Flip over potatoes and add olive mixture and seasoned tilapia to the pan. Roast for an additional 10 minutes, then broil for 10 minutes, until tilapia easily flakes with a fork and is starting to brown.
