Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Fish in Moroccan Charmoula Sauce

Recipe from: the California Culinary Academy
Servings: 8 servings

3 pounds firm fish fillets
4 potatoes, roasted and Sliced
2 green peppers,sliced and sauteed
2 tomatoes, sliced
salt and fresh ground black pepper,to taste
1 lemon

Charmoula Sauce:
½ cup chopped cilantro
½ cup chopped parsley
5 cloves garlic,finely chopped
5 tablespoon lemon juice
1 ½ teaspoon salt
1 teaspoon paprika
⅓ teaspoon ground cumin
cayenne pepper,to taste
½ cup olive oil, or more

Preheat oven to 425°F. Prepare Charmoula Sauce. In a 9 by 13-inch baking pan, lay roasted potatoes slices, sauteed green peppers, and sliced tomatoes. Arrange fish fillets on top of the vegetables. Season with salt and pepper and top with Charmoula Sauce. Add a squeeze of lemon. Bake until fish is done (10 to 15 minutes, depending on size of fish).

Charmoula Sauce:
Combine cilantro, parsley, garlic, lemon juice, salt, paprika, cumin, and cayenne. Add enough olive oil to make a thick sauce.

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