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!!
Moroccan Fish with Chard
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat broiler.
- 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.
Nutrition
Nutrition Facts
Moroccan Fish with Chard
Amount per Serving
Calories
551
% Daily Value*
Fat
21.2
g
33
%
Cholesterol
36
mg
12
%
Sodium
947
mg
41
%
Carbohydrates
44.8
g
15
%
Fiber
8.2
g
34
%
Sugar
2.8
g
3
%
Protein
50.2
g
100
%
* Percent Daily Values are based on a 2000 calorie diet.
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