Moroccan Fish With Lemon and Tomatoes

Recipe by Sharon123
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take a small nonstick skillet heated to meddium high heat and coat with cooking spray. Add lemon, 1 tbls. water, 1/2 teaspoons oil, and sugar and cook 3 minutes or until water evaporates and mixture just begins to brown, stirring frequently. Set aside.
  • Put remaining 2 1/2 tsps. oil in a small microwave safe bowl. Microwave at High for 10 seconds, just until oil is heated. Add saffron and let stand 10 minutes.
  • Combine lemon mixture, saffron mixture, chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves in a large zip lock plastic bag. Add fish to bag and seal. Marinate in refrigerator 30 minutes, turning occasionally.
  • Preheat oven to 400*F.
  • Saute the onions in the 1 tbls. olive oil for a few minutes to bring out the flavor.
  • Layer 1 cup of the onion slices and 2 cups tomatoes on the bottom of a 13"x9" baking dish coated with cooking spray. Take the fish out of bag, reserving marinade. Top tomato with fish; pour remaining marinade from bag over fish. Cover with remaining 2 cups tomatoes and remaining 1 cup onion. Cover with foil. Bake at 400*F. for 40 minutes or until fish flakes easily when tested with a fork. Remove from oven.
  • Move fish and vegetables to a serving platter. Drizzle remaining liquid over fish.
  • Garnish with cilantro leaves, if desired. Serve immediately. Enjoy!
  • Makes 4 servings.
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