Fish in aromatic sauce

Fish in aromatic sauce is prepared with Chermoula Sauce, an aromatic nixture of powerful herbs and spices that is smeared over the fish, protecting its health-giving oils. The sauce can be used with any kind of fish.

Fish in aromatic sauce

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Servings

4 Servings

1x2x3x

Ingredients

• 2 pound sea bass or hake salmon taste good this way also
• 1 teaspoon salt or to taste
• 1 pound potatoes thinly sliced
• 1 pound tomatoes each cut into 3 slices
• 1 green or red bell pepper corred seeded and cut into 3 to 4 slices
• 2 chilis
• 3 tablespoon extra virgin olive oil
• 1 Chermoula Sauce recipe below
• 1/4 cup corriander ground
• 2 whole garlic cloves peeled
• 1 teaspoon salt
• 2 teaspoon cummin ground
• 1 teaspoon paprka
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1 whole ice cube

Instructions

• Chermoula Sauce ingredents ( last 10 ingredents in list) blend in a food processer until smooth.
• Wash the fish with cold water and pat dry. Sprinkle inside and out with 1/2 teaspoon of the salt. Mix the potatoes and tomatoes together with the remaining salt and about 1 teaspoon of the Chermoula Sauce.
• Make a bed of potatoes in a baking pan. Rub the fish inside and out with the remaining Chermoula Sauce and place it on top of the potatoes.
• Arrange the tomatoes, sliced peppers, and chilies around and on top of the fish. Drizzle with the oil and bake in a pre-heated oven. 350 F, for 30-40 minutes, basting twice. Remove from the oven and serve.
• Serves 4