This traditional Moroccan fish is often served on Shabbat for the first course, but it makes a delicious weeknight dinner. It is known to be spicy and we like spice, because it has been found to slightly increase metabolism, but you can leave out the optional hot peppers if you don’t like it hot.
In this version we put a bed of chickpeas and cilantro with the peppers, but you can put kale, chard, eggplant, and/or any veggies you like under the fish, it is that versatile!!
- Cook Time
- Prep Time
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 1 chile pepper, minced (optional)
- 2 whole cloves garlic, smashed
- 1 bunch cilantro with stems, coarsely chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 teaspoon kosher salt, divided
- Fresh cracked black pepper
- 4 (6 oz.) fish fillets (we like salmon and grouper, but almost any fish can work)
- 1 tablespoons paprika
- 2 lemons, sliced
- 4 cups prepared whole wheat couscous
- Garnish: chopped cilantro
- In an oven safe saute pan, cast iron would be great, heat 1 tablespoon oil over medium, saute peppers with garlic about 5 minutes until beginning to soften. Add cilantro and chickpeas and cook another 5 minutes, sprinkle half the salt and pepper.
- Season the fish with salt and pepper. Place fish over veggies. Mix 1 tablespoon oil with paprika and 2 tablespoons water. Spoon mixture over fish to coat well. Then place in the broiler for about 10 minutes, until cooked through and browned.
- Remove from oven, sprinkle lemon over top and serve with extra cilantro for garnish.
Serve with prepared couscous or quinoa.
- Serving Size: 1 serving with fish
- Calories: 551
- Carbohydrate Content: 44.8 g
- Cholesterol Content: 36 mg
- Fat Content: 21.2 g
- Fiber Content: 8.2 g
- Protein Content: 50.2 g
- Sodium Content: 947 mg
- Sugar Content: 2.8 g