Moroccan Roasted Halibut

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the olive oil, onion and garlic in a heavy pot over low heat and cook, stirring, until onions are very soft, 15 minutes.
  • Add the cardamom, saffron, lemon juice, cinnamon stick, orange zest, broth, and salt and pepper.
  • Raise the heat to medium high and bring to a boil.
  • Reduce the heat to medium low and simmer, partially covered, for 10 minutes.
  • Then stir in the chickpeas, raisins and tomatoes.
  • Add the parsley and the 1/4 cup mint and simmer, partially covered, for 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Remove the cinnamon stick and the orange zest from the vegetable mixture.
  • Place the cooked vegetables in a 13x9 inch baking dish and arrange the fish on top.
  • Spoon some of the vegetable liquid over the fish.
  • Bake until the fish is baked through and flakes easily when tested with a fork, 15 minutes.
  • (I baked mine about 10 minutes longer.).
  • Serve the fish and the vegetables over couscous and sprinkle with remaining 2 tablespoons fresh mint.
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