Moroccan Sea Bass

scancan's Note:

Not a fish person? This one will change your mind, it's to die for! We had this dish made for us by a Moroccan friend of ours and it was so good I couldn't quite let anyone take my dish away. I had to get up and clear the table myself so I could have an excuse to enjoy it down to the last drop in the kitchen (it never happened of course because a Moroccan meal just gets better and better); this sauce is just delicious! Thank you Miri S.!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 sea bass fillet , sliced into six portions
• 1 whole head of garlic , cloves peeled and chopped
• 1 -2 potato , peeled and sliced very thinly
• 2 carrots , sliced into thin rounds
• 1 red bell pepper , chopped
• 1 -2 hot pepper , seeded and chopped (such as chili or jalapeno)
• 2 tablespoons sweet red paprika (use very fresh and high quality)
• 1 lemon , sliced into large rounds
• 1 bunch fresh cilantro , chopped (do not use dried)
• ¼ cup oil
• 2 ½ tablespoons chicken soup powder (try to use Osem brand)
• 1 cup fava beans (optional)
• water

Directions:

1. Place fish in pot skin side down.
2. Add remaining ingredients with water reaching level with the fish.
3. Bring to a boil.
4. Lower immediately and cook for 30-40 minutes (no longer) basting frequently.
5. To serve remove skin and any possible bones left behind. Spoon plenty of sauce over the fish and serve warm.
6. Enjoy!