Moroccan Fish With Lemon and Tomatoes
- Ready In:
- 1hr 5mins
- cooking spray
- 2 tablespoons finely chopped whole lemons
- 1 tablespoon water
- 1 tablespoon olive oil, divided
- 1 teaspoon sugar
- 1⁄8 teaspoon saffron thread, crushed
- 4 tablespoons flat leaf parsley, chopped (fresh)
- 4 tablespoons cilantro, chopped (fresh)
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon sweet paprika
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 12 pitted green olives, thinly sliced
- 3 garlic cloves, minced
- 1 1⁄2 lbs halibut (or other firm white fish)
- 2 cups thinly sliced onions
- 1 tablespoon extra virgin olive oil
- 4 cups tomatoes, coarsely seeded and chopped
- cilantro leaf
- 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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This was a very good fish dish. I did not have the saffron or parsley, but doubled the cilantro and added 1/2 seeded jalepeno pepper (diced) to the marinade. I used Basa filets and it turned out very tasty -- not fishy. I would make this again using the Halibut or Orange Roughy. Thanks for posting Sharon.
5 stars all the way. I used the ingredients ask for and followed the directions (for a change...well. ok. I did use Splenda) and I just couldn't be more pleased with the outcome. I used frozen halibut and I think that this recipe would not work too well with a thin piece of fish (sole for example). I found the seasonings perfect for my taste. Thank you Sharon for a very enjoyable main course.